Salad with Red Rice, Pecan Nuts, Fennel, and Herbs
Salads • Italian
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 5 oz
- Olive Oil ½ cup
- Cilantro 0 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.
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