RED RICE SALAD RECIPES RECIPES

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RED RICE SALAD WITH PECANS, FENNEL, AND HERBS RECIPE ...



Red Rice Salad with Pecans, Fennel, and Herbs Recipe ... image

Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.

Provided by Claire Saffitz

Yield 4 Servings

Number Of Ingredients 9

1 cup red rice
1 small fennel bulb, very thinly sliced
1/4 medium red onion, thinly sliced
3 tablespoons fresh lime juice, divided
2/3 cup pecans, divided
1/4 cup olive oil
1/2 cup cilantro leaves and finely chopped tender stems
Kosher salt, freshly ground pepper
Toasted pistachio oil or almond oil (for serving; optional)

Steps:

  • Cook rice according to package directions. Spread out on a rimmed baking sheet; let cool.
  • 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.
  • 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.
  • 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.
  • Do ahead: Rice salad (without cilantro) can be chilled up to 1 day. Bring to room temperature before serving.

ROASTED RED PEPPER RICE SALAD RECIPE - FOOD.COM



Roasted Red Pepper Rice Salad Recipe - Food.com image

Make and share this Roasted Red Pepper Rice Salad recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 9

1 3/4 teaspoons salt
2 1/2 cups mixed rice (such as brown, red, and wild rice)
1/3 cup coarsely chopped fresh flat leaf parsley
2 roasted red peppers, seeds removed and cut into 1/2 inch dice
3 scallions, thinly sliced
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon fresh ground pepper
1/3 cup extra virgin olive oil

Steps:

  • Bring 5 1/2 cups water in medium saucepot to a boil; add 1 teaspoon salt. Stir in rice and simmer, covered, until water is absorbed, 25 to 30 minutes. Remove from heat and let stand, covered, 15 minutes. Transfer to a bowl and let cool slightly. Toss in parsley, roasted peppers, and scallions, for salad.
  • Whisk together vinegar, sugar, remaining 3/4 teaspoon salt and the pepper in another bowl. Whisk in oil in a slow stream until thickened and emulsified, for vinaigrette. Add to salad and toss to coat. Serve at room temperature. (can be made ahead. Cover and chill up to 2 days).

Nutrition Facts : Calories 202.6, FatContent 6.2, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 341.2, CarbohydrateContent 33, FiberContent 0.7, SugarContent 0.5, ProteinContent 2.8

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