Rice Salad with Fava Beans and Pistachios

middle eastern side kid-friendly low cal high fiber dinner lunch spring summer healthy low cholesterol bon appétit vegan vegetarian pescatarian dairy free wheat/gluten-free peanut free soy free no sugar added kosher small plates

Yotam Ottolenghi

6 servings

Source

Ingredients

1/2 cup wild rice

Kosher salt

1 cup basmati rice

1 dried Iranian lime (optional)

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

2 teaspoons finely grated lemon zest

1/4 cup fresh lemon juice

1/2 teaspoon Iranian lime powder or 1 teaspoon finely grated lime zest

Dried Iranian limes, also known as limu omani, are available at Middle Eastern markets and online.

Method

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.