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Red Rice Salad with Pecans, Fennel, and Herbs

Claire Saffitz
  • minutes
  • Serves 4

INGREDIENTS

1/2 cup

Cilantro, stems tender leaves and finely chopped

1

Fennel, small bulb

1/4

Red onion, medium

3 tbsp

Lime juice, fresh

1 cup

Red rice

1

Kosher salt and freshly ground black pepper

1/4 cup

Olive oil

1

Pistachio oil or almond oil, Toasted

2/3 cup

Pecans