Red Rice Salad with Pecans, Fennel and Herbs
4 servings
30 minutes
This salad with red rice, pecan nuts, fennel, and fresh herbs is a vibrant example of Italian cuisine where the balance of flavors and textures plays a key role. Red rice adds a light nutty note and dense texture that pairs beautifully with crunchy fennel and juicy red onion. Pecan nuts contribute richness and crunch, while fresh cilantro brings refreshing herbal accents. Lime juice harmonizes the flavor with a slight tanginess, and olive oil binds the ingredients together for a velvety finish. This salad is perfect as a light standalone dish or as a side complementing meat or fish. It is not only nutritious but also delights with its variety of flavors, making each forkful an adventure.
1
Boil the rice according to the package instructions. Spread it on a rimmed baking sheet and let it cool.
- Red rice: 1 glass
2
Meanwhile, mix fennel and onion with 2 tbsp of lime juice in a large bowl and let it sit, stirring occasionally, for 10-15 minutes (the lime juice should be almost fully absorbed).
- Fennel: 1 head
- Red onion: 0.3 head
- Freshly squeezed lime juice: 3 tablespoons
3
Coarsely chop ⅓ cup of pecans; finely chop the remaining nuts. Sauté in olive oil in a small pan over medium heat until golden brown for 5-10 minutes. Let cool.
- Pecan: 100 g
- Pecan: 100 g
- Olive oil: 0.5 glass
4
Add rice and pecan nuts to the fennel mixture, pour in 1 tbsp of lime juice and mix. Add cilantro, salt, and pepper. Serve drizzled with olive oil to taste.
- Red rice: 1 glass
- Pecan: 100 g
- Freshly squeezed lime juice: 3 tablespoons
- Cilantro: 35 g
- Coarse salt: to taste
- Ground black pepper: to taste
- Olive oil: 0.5 glass