Rice Salad with Fava Beans and Pistachios
A vibrant Middle Eastern-inspired rice salad combining wild and basmati rice with fresh fava beans, herbs, and pistachios, dressed with bright citrus flavors from lemon and Iranian lime.
Ingredients
- •½ cup wild rice
- •1 to taste Kosher salt
- •1 cup basmati rice
- •1 whole dried Iranian lime
- •1 cup fava beans
- •½ cup fresh dill
- •½ cup flat-leaf parsley
- •½ cup unsalted pistachios
- •¼ cup olive oil
- •2 teaspoons lemon zest
- •¼ cup lemon juice
- •½ teaspoon Iranian lime powder
- •Dried Iranian limes
- •also known as limu omani
- •are available at Middle Eastern markets and online.
Cooking Instructions
- 1.
Cook wild rice in a medium pot of boiling salted water until tender and grains start to split, 35-40 minutes. Drain; let cool.
40 min
- 2.
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.
15 min
- 3.
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.)
4 min
- 4.
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.
5 min
- 5.
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.
