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Rice Salad with Fava Beans and Pistachios

Serve this refreshing salad alongside grilled chicken on the next sunny day.


½ cup wild rice

Kosher salt

1 cup basmati rice

1 dried Iranian lime (optional)

1 cup fresh shelled fava beans (from about 1 lb. pods)

½ cup chopped fresh dill

½ cup chopped fresh flat-leaf parsley

½ cup unsalted, raw pistachios

¼ cup olive oil

2 teaspoons finely grated lemon zest

¼ cup fresh lemon juice

½ teaspoon Iranian lime powder or 1 finely grated lime zest


  • 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 1½ cups water in a medium saucepan, season with salt, and bring to a boil. Reduce heat, cover, and simmer 10 minutes.

  • Remove RICE 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.


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