Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Cook rice according to package directions. Spread out on a rimmed baking sheet; let cool.
Step 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.
Step 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.
Step 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.
Step 5
Do ahead: Rice salad (without cilantro) can be chilled up to 1 day. Bring to room temperature before serving.
Recipe notes
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