Best Red Rice Salad With Pecans Fennel And Herbs Recipes

Red Rice Salad image

Provided by Giada De Laurentiis

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 10

1 tablespoon whole-grain mustard
2 tablespoons Champagne vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
2 oranges
1 Persian cucumber, sliced
1 bulb fennel, halved and thinly shaved
1 small head radicchio, quartered and thinly sliced
1 cup red rice, cooked according to package directions and cooled (about 2 cups)
1/4 cup fresh basil leaves, torn

Steps:

In a large bowl, whisk together the mustard, vinegar, olive oil and salt.
Using a paring knife, cut off the top and bottom of the oranges. Set each orange on an end and cut away the peel and pith, working top to bottom. Then cut along the membranes to free the segments. Add the segments to the bowl. Squeeze the juice from the membranes into the bowl and discard the membranes.
Add the cucumber, fennel, radicchio, rice and basil to the bowl. Toss to combine. Cover and refrigerate for 1 hour to let the flavors marry. Let sit at room temperature for 20 minutes before serving.

Fennel Rice Salad image

Provided by Shelley Wiseman

Yield Makes 4 servings

Number Of Ingredients 8

1 teaspoon fennel seeds
1 3/4 cups water
1 cup basmati rice
1 large navel orange
1 teaspoon white-wine vinegar
2 tablespoons extra-virgin olive oil
1 medium fennel bupound (anise) with fronds
2 large scallions, thinly sliced

Steps:

Toast fennel seeds in a heavy medium saucepan over medium heat, stirring, until fragrant and a shade darker, about 2 minutes. Add water and 3/4 teaspoon salt and bring to a boil. Add rice and return to a boil, then cook, covered, over low heat until water is absorbed and rice is tender, 18 to 20 minutes. Spread rice in a shallow baking pan and cool quickly by chilling, uncovered, 5 to 10 minutes.
Meanwhile, grate zest from orange into a large serving bowl and squeeze in juice (about 1/3 cup). Whisk in vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Chop 2 tablespoons fronds from fennel, then discard stalks. Quarter bupound lengthwise and thinly slice crosswise.
Stir fennel bupound and fronds into vinaigrette along with cooled rice, scallions, and salt and pepper to taste.