Red Rice Salad with Pecans, Fennel, and Herbs

Ingredients for Red Rice Salad with Pecans, Fennel, and Herbs

• 190g red rice

• 1 small fennel bulb, very thinly sliced

• 1/4 medium red onion, thinly sliced

• 3 tablespoons fresh lime juice, divided

• 160ml pecans, divided

• 1/4 tazza di olio d'oliva

• 1/2 cup coriander leaves and finely chopped tender stems

• Sale kosher, pepe macinato fresco

• Toasted pistachio oil or almond oil (for serving

• opzionale)

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 50g 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 coriander; season with salt and pepper. Serve drizzled with pistachio oil, if desired.

Do ahead: Rice salad (without coriander) can be chilled up to 1 day. Bring to room temperature before serving.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.