Red Rice Salad with Pecans, Fennel, and Herbs

Directions

1. 1.

   Cook rice according to package directions. Spread out on a rimmed baking sheet; let cool.

2. 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.

3. 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.

4. 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.

5. 5.

   Do ahead: Rice salad (without cilantro) can be chilled up to 1 day. Bring to room temperature before serving.