Best 3 Red Rice Salad With Pecans Fennel And Herbs Recipes

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Tantalize your taste buds with a vibrant and flavorful Red Rice Salad, a delightful combination of textures and colors that will elevate any meal. This salad features a medley of red rice, roasted pecans, crisp fennel, fresh herbs, and a tangy dressing that brings all the ingredients together in perfect harmony.

Indulge in the vibrant Red Rice Salad, a symphony of flavors and textures that will delight your senses. This recipe showcases the goodness of red rice, roasted pecans, crisp fennel, aromatic herbs, and a zesty dressing.

Explore the culinary delights of the vibrant Red Rice Salad, a delightful symphony of flavors and textures. This salad features a harmonious blend of red rice, roasted pecans, crisp fennel, aromatic herbs, and a zesty dressing that will tantalize your taste buds.

Immerse yourself in the vibrant flavors of the Red Rice Salad, a culinary masterpiece that will awaken your senses. This salad captivates with its combination of red rice, roasted pecans, crisp fennel, aromatic herbs, and a zesty dressing that creates a symphony of textures and flavors.

Let's cook with our recipes!

RED RICE SALAD WITH PECANS, FENNEL, AND HERBS



Red Rice Salad with Pecans, Fennel, and Herbs image

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

Provided by Claire Saffitz

Categories     Salad     Herb     Rice     Side     Kid-Friendly     Low Cal     High Fiber     Lunch     Pecan     Fennel     Healthy     Low Cholesterol     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

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.

HERBY RICE SALAD WITH PEAS AND PROSCIUTTO



Herby Rice Salad With Peas and Prosciutto image

This bright, lemony salad laced with fresh herbs is a passport to spring. Simmering the rice in plenty of salted water just until it's al dente and then cooling it well is key. Blanched fresh peas are terrific if you can find them, but frozen work just fine. The trick is marinating them in lemony olive oil, a technique borrowed from the Michigan chef Abra Berens, who uses it in her comprehensive book "Ruffage: A Practical Guide to Vegetables" (Chronicle Books, 2019). The prosciutto adds a nice salty hit, but you could sub in a dollop of creamy ricotta or leave both out for your vegan friends. Either way, the recipe delivers a bright salad that can stand in for a light meal.

Provided by Kim Severson

Categories     brunch, dinner, easy, lunch, grains and rice, salads and dressings, appetizer, main course, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

Flaky sea salt
2 cups long-grain white rice
3 cups shelled peas, briefly blanched (if fresh) or raw (if frozen)
1/2 cup extra-virgin olive oil
A few thick slices of red onion (these will be removed, so you want them big enough to locate for removal; they are like the booster rockets you leave behind on your way into rice-salad outer space)
2 lemons, zested and juiced, plus additional lemon wedges
1/4 teaspoon red-pepper flakes
1/2 cup slivered basil, plus more to taste
1/2 cup slivered mint, plus more to taste
1/4 cup chopped parsley, plus more to taste
2 or 3 tablespoons sliced chives (or 1 to 2 tablespoons of finely chopped red onion), plus more to taste
12 to 16 slices of prosciutto (optional)
Fresh ricotta (preferably a local or all-natural brand), for serving (optional)

Steps:

  • Prepare the rice: Bring a large pot of water to a rolling boil and salt it. Stir in the rice. When the water returns to a boil, reduce the heat to low, cover and cook the rice at a gentle simmer for about 15 minutes, or until tender but still a bit firm and not at all mushy. Drain the rice in a colander set in the sink, then transfer it to a large bowl. You can refrigerate it after this step or use it once it has cooled completely.
  • Meanwhile, in a large bowl, combine the peas, olive oil, sliced onion, lemon zest and juice, red-pepper flakes and ½ teaspoon salt. Allow to marinate, refrigerated, for 20 minutes or up to 3 days.
  • Remove the sliced onion from the pea mixture and discard. Add 5 cups of the cooled or refrigerated rice to the pea mixture, along with the basil, mint, parsley and chives; toss gently to combine. Taste for salt and lemon juice. This is important - get it the way you want it. If the ratio needs a bit more rice, add it from whatever is left. (You should have another cup or so.) You may also wish to add more herbs.
  • Serve in shallow bowls, draping a couple of slices of prosciutto alongside for each person. Alternatively, a spoonful of really good ricotta on top is also delicious. Or, serve with both prosciutto and ricotta - although vegetarians and vegans will enjoy this dish without the meat or dairy. Set out lemon wedges to squeeze to taste.

RED RICE SALAD



Red Rice Salad image

This hearty salad is made with red rice, originally from France. It has an earthy flavor, which goes well with the other robust ingredients.

Provided by ANGEL4LIFE110

Categories     Salad     Vegetable Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 16

2 small beets
1 tablespoon olive oil
8 ounces red rice
2 ½ cups water
1 teaspoon salt
1 (14.5 ounce) can kidney beans, drained and rinsed
1 small red bell pepper, seeded and diced
1 small red onion, finely chopped
7 red radishes, thinly sliced
2 ½ tablespoons chopped fresh chives
salt and pepper to taste
2 tablespoons horseradish
1 tablespoon Dijon mustard
1 teaspoon sugar
¼ cup red wine vinegar
½ cup extra virgin olive oil

Steps:

  • Place beets in a saucepan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain water, and allow beets to cool. Peel and dice.
  • Meanwhile, pour olive oil, red rice, water, and 1 teaspoon salt into a saucepan; place over medium heat. Bring to a boil; reduce heat to medium low, cover, and simmer gently until the rice is tender and all the water has been absorbed. Remove saucepan from heat, and let rice cool to room temperature.
  • In a large bowl, mix together beets, kidney beans, bell pepper, onion, radishes, and chives. Season with salt and pepper.
  • In a medium bowl, whisk together horseradish, mustard, and sugar until well combined. Whisk in red wine vinegar and oil until smooth.
  • With a fork, fluff rice. Stir into vegetables, and mix with dressing. Cover, refrigerate about 1 hour. Spoon into a large, shallow serving bowl, and garnish with fresh chives.

Nutrition Facts : Calories 310.8 calories, Carbohydrate 35.8 g, Fat 16.2 g, Fiber 4.3 g, Protein 5.5 g, SaturatedFat 2.2 g, Sodium 480.7 mg, Sugar 3 g

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your salad.
  • Don't overcook the rice. Red rice should be cooked until it is tender but still has a slight bite to it.
  • Let the salad cool completely before serving. This will allow the flavors to meld and develop.
  • Garnish the salad with fresh herbs before serving. This will add a pop of color and flavor.

Conclusion:

Red rice salad with pecans, fennel, and herbs is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and variety of flavors, this salad is sure to be a hit at your next gathering.

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