- 1 cup red 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, freshly ground pepper
- Toasted pistachio oil or almond oil (for serving; optional)
- 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.