Red rice salad with pecans, fennel, and herbs
Indulge in a flavorful red rice salad featuring crunchy pecans, fragrant fennel, and aromatic herbs. A delightful culinary adventure awaits!
Ingredients:
- cup red rice
- small fennel bulb, very thinly sliced
- medium red onion, thinly sliced
- tablespoons fresh lime juice, divided
- cup pecans, divided
- cup olive oil
- cup cilantro leaves and finely chopped tender stems
- Kosher salt and freshly ground black pepper
- Toasted pistachio oil or almond oil (for serving; optional)
Instructions:
- Prepare the rice as per the instructions on the package. Then, spread it evenly on a baking sheet with edges and allow it to cool.
- In a large bowl, mix fennel and onion with 2 tablespoons of lime juice. Let it rest and infuse, tossing occasionally, until the lime juice is mostly absorbed, which should take around 10 to 15 minutes.
- Roughly chop one-third cup of pecans and finely chop the rest. Cook these nuts in olive oil over medium-low heat in a small saucepan until they turn golden brown, approximately 5 to 10 minutes. Once done, let them cool.
- Combine the rice and pecans with the fennel mixture. Add the remaining 1 tablespoon of lime juice and mix well. Then, gently incorporate the cilantro; season with salt and pepper. Optionally, serve with a drizzle of pistachio oil on top.
- __PREP AHEAD:__ The rice salad, excluding the cilantro, can be refrigerated for up to 1 day. Allow it to come to room temperature before serving.
Summary:
- Calories: 1872 kcal
- Fat: 121 g
- Protein: 29 g
- Carbs: 183 g
- Potassium: 1973 mg
- Magnesium: 429 mg