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Red Rice Salad with Pecans, Fennel, and Herbs

['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)']

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.

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