Salad with Red Rice, Pecan Nuts, Fennel, and Herbs

Salads | Italian cuisine

⏳ Time

30 minutes + 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Salad with red rice, pecan nuts, fennel, and herbs

Ingredients

Red rice - 1 cup
Fennel - 1 head
Red Onion - ¼ head
Freshly squeezed lime juice - 3 tablespoons
Pecan - 3.5 oz
Olive Oil - ½ cup
Cilantro - 1.2 oz
Coarse Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cook the rice according to the package instructions. Spread it on a baking sheet and let it cool.

Step 2

Meanwhile, mix the fennel and onion with 2 tablespoons of lime juice in a large bowl and let it sit, stirring occasionally, for 10–15 minutes (the lime juice should be almost completely absorbed).

Step 3

Coarsely chop ⅓ cup of pecans; finely chop the remaining nuts. Toast in olive oil in a small skillet over medium heat until golden brown, about 5–10 minutes. Let cool.

Step 4

Add the rice and pecans to the fennel mixture, pour in 1 tablespoon of lime juice, and mix. Add cilantro, salt, and pepper. Serve drizzled with olive oil, to taste.