Rice Salad with Fava Beans and Pistachios

Rice Salad with Fava Beans and Pistachios recipe 


Two types means more textures to layer with crunchy nuts and tender beans.

Cook wild rice in a medium pot of boiling salted water until tender and grains start to split, 35–40 minutes. Drain; let cool.


Meanwhile, combine basmati rice, lime, if using, and 1 1/2 cups water in a medium saucepan, season with salt, and bring to a boil. Reduce heat, cover, and simmer 10 minutes. Remove from heat and fluff with a fork. Cover; let sit until water is absorbed, about 5 minutes. Let cool; discard lime.


If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a bowl of ice water. Drain and peel. (If using frozen fava beans, cook 2 minutes; transfer to a bowl of ice water, then drain.)


Toss wild rice, basmati rice, dill, parsley, pistachios, oil, lemon zest and juice, lime powder, and fava beans in a large bowl; season with salt.


Do ahead: Fava beans can be cooked and peeled 2 days ahead; cover and chill. Wild and basmati rice can be cooked 2 days ahead; cover and chill.


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