This side salad dish combines two types of rice, fava beans and crunchy pistachios. I love a good textured salad, that also has enhanced flavors with parsley and dill. This is a great blend of carbohydrates, proteins, fats and fiber! A perfect combination to fuel and support a healthy body and mind. Enjoy and share!
Rice, Bean and Pistachio Salad adapted from www.epicurious.com
6 servings
ingredients
- 1/2 cup wild rice
- Himalayan sea salt
- 1 cup basmati rice
- 1 cup fresh shelled fava beans (from about 1 pound pods) or frozen, thawed
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup unsalted, raw pistachios
- 1/4 cup olive oil or grapeseed oil
- 2 teaspoons finely grated lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon finely grated lime zest
directions
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.
2) Meanwhile, combine basmati rice 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.
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) 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.
“Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has.” -Margaret Mead
Be Well ~Meg @REJOOVwithMeg
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