Red Rice Salad with Pecans, Fennel and Herbs

By KDHarmon

Ingredients

• 1 cup red rice (can substitute short-grain brown rice)
• 1 small fennel bulb, very thinly sliced
• 1/4 medium red onion, thinly sliced
• 3 tablespoons fresh lime juice, divided
• 2/3 cup pecans, divided
• 1/4 cup olive oil
• 1/2 cup cilantro leaves and finely chopped tender stems
• Kosher salt and freshly ground black pepper
• Toasted pistachio oil or almond oil (for serving; optional)

Preparation

Step 1

Cook rice according to package directions. Spread out on a rimmed baking sheet; let cool.


Meanwhile, toss fennel and onion with 2 Tbsp. lime juice in a large bowl and let sit, tossing occasionally, until lime juice is almost entirely absorbed, 10–15 minutes.


Coarsely chop ⅓ cup pecans; finely chop remaining nuts. Cook in olive oil in a small saucepan over medium-low until golden brown, 5–10 minutes. Let cool.


Add rice and pecans to fennel mixture along with remaining 1 Tbsp. lime juice and toss to combine. Gently fold in cilantro; season with salt and pepper. Serve drizzled with pistachio oil, if desired.


Do Ahead:Rice salad (without cilantro) can be chilled up to 1 day. Bring to room temperature before serving.


Makes 4 servings.