RED RICE SALAD WITH PECANS, FENNEL, AND HERBS
Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.
Provided by Claire Saffitz
Categories Salad Herb Rice Side Kid-Friendly Low Cal High Fiber Lunch Pecan Fennel Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Cook rice according to package directions. Spread out on a rimmed baking sheet; let cool.
- Meanwhile, toss fennel and onion with 2 tablespoons lime juice in a large bowl and let sit, tossing occasionally, until lime juice is almost entirely absorbed, 10-15 minutes.
- Coarsely chop 1/3 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 tablespoon 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.
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