Red Rice Salad with Pecans Fennel and Herbs
Ingredients
- 1 cup red rice
- 1 small fennel bulb, very thinly sliced
- ¼ medium red onion, thinly sliced
- 3 tablespoons fresh lime juice, divided
- ⅔ cup pecans, divided
- ¼ cup olive oil
- ½ cup cilantro leaves and finely chopped tender stems
- Kosher salt and freshly ground black pepper
- Toasted pistachio oil or almond oil (for serving; optional)
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