Traditional recipes

Red Rice Salad with Pecans, Fennel, and Herbs

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.


  • 1 small fennel bulb, very thinly sliced
  • ¼ medium red onion, thinly sliced
  • 3 tablespoons fresh lime juice, divided
  • ½ cup cilantro leaves and finely chopped tender stems
  • Kosher salt and freshly ground black pepper
  • Toasted pistachio oil or almond oil (for serving; optional)

Recipe Preparation

  • Cook rice according to package directions. Spread out on a rimmed baking sheet; let cool.

  • Meanwhile, toss fennel and onion with 2 Tbsp. lime juice in a large bowl and let sit, tossing occasionally, until lime juice is almost entirely absorbed, 10–15 minutes.

  • Coarsely chop ⅓ 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 Tbsp. 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.

Nutritional Content

Calories (kcal) 430 Fat (g) 27 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 44 Dietary Fiber (g) 4 Total Sugars (g) 1 Protein (g) 6 Sodium (mg) 30Reviews Section

Watch the video: Roasted Grapes and Wild Rice Salad (June 2021).