Red Rice Salad with Pecans, Fennel, and Herbs Recipe

  • 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)
  1. Cook rice according to package directions. Spread out on a rimmed baking sheet; let cool.
  2. 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.
  3. 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.
  4. 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.
  5. Do ahead: Rice salad (without cilantro) can be chilled up to 1 day. Bring to room temperature before serving.