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.
Provided by Claire Saffitz
Categories Salad Herb Rice Side Kid-Friendly Low Cal High Fiber Lunch Pecan Fennel Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 9
Steps:
- 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.
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Nawazish Khan
[email protected]This is a great salad for a light lunch or dinner. It's also a great side dish for grilled chicken or fish.
Zenaida Flores
[email protected]I'm not a fan of pecans, so I used walnuts instead. It was still delicious.
Harmony Haggins
[email protected]This salad is a great way to use up leftover roasted vegetables. I added some roasted broccoli and carrots and it was delicious.
Okubanjo Abigeal
[email protected]I added some grilled chicken to this salad and it was delicious. It's a great way to get a healthy and filling meal.
Zeeshan Akhtar
[email protected]I've made this salad with both red and brown rice. I prefer the brown rice because it gives the salad a more hearty texture.
Riham Elmassry
[email protected]I'm not a big fan of fennel, but I really enjoyed this salad. The dressing is so good that it masks the fennel flavor.
Jamal Clark
[email protected]This salad is a great make-ahead dish. It's even better the next day.
Damon Fogley
[email protected]I made this salad for a party and it was a huge success. Everyone loved it!
Waqif Ullah
[email protected]This salad is a great way to use up leftover red rice. It's also a healthy and filling meal.
Tumisang Mahase
[email protected]I love the combination of flavors in this salad. The fennel and herbs add a nice brightness to the dish.
samuel christiana
[email protected]This salad is so refreshing and delicious. The red rice gives it a nice chewy texture and the dressing is tangy and flavorful.
Shalika Bandara
[email protected]I've made this salad several times now and it's always a hit. It's a great dish to bring to a potluck or picnic.
MD. Zahidul
[email protected]This red rice salad is a keeper! It's packed with flavor and texture, and the dressing is amazing. I especially love the combination of pecans, fennel, and herbs.