Fava Bean, Apricot and Pistachio Rice Salad
Ingredients
- 3/4 cup wild rice blend
- 3/4 cup brown basmati rice
- 1 cup fresh shelled fava beans from about 1 pound pods or frozen, thawed
- 1 cup dried apricots quartered
- 1/2 cup unsalted pistachios roasted
- 1 small clove of garlic
- 3/4 cup fresh dill packed
- 3/4 cup fresh parsley packed
- juice from 2 lemons ~ 4 tablespoons and zest from 1 lemon
- juice ~ 2 tablespoons and zest from 1 lime
- 1/2 cup extra virgin olive oil
- Optional: 3 cups cooked chicken shredded (from one rotisserie chicken)
Instructions
- Using two separate pots cook both the wild rice blend and brown rice according to the packages. If directions are similar you can cook them in the same pot.
- 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. If using already cooked-packaged beans then remove them from the package.
- Chop garlic in a Vitamix, blender or food processor. Add dill, parsley, lemon juice and zest, lime juice and zest, salt and pepper and purée well. Add olive oil in a slow steady stream until dressing is emulsified.
- Place both rices a large bowl and toss with a tablespoon of dressing. Let cool.
- Add fava beans, apricots, pistachios and shredded chicken (if using).
- Add remaining dressing to coat (you may not need all of it).
- Season with salt and pepper.
- Serve at room temperature.
Notes
* Add chicken to make this an entrée salad.
* I used Lundberg’s Wild Rice Blend and Lundberg's Brown Basmati Rice. Measure before cooking.
* Try Melissa’s Peeled and Steamed Fava Beans – found in the produce section at Wegmans. You could substitute cooked edamame beans.
* Rice soaks up more dressing than pasta so you may need to add a bit more to ensure that it’s not dried out.
* You can make this salad the night before.
* This recipe can easily be cut in half or doubled.
* 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. Dressing can be made a few hours in advance.
* I used Lundberg’s Wild Rice Blend and Lundberg's Brown Basmati Rice. Measure before cooking.
* Try Melissa’s Peeled and Steamed Fava Beans – found in the produce section at Wegmans. You could substitute cooked edamame beans.
* Rice soaks up more dressing than pasta so you may need to add a bit more to ensure that it’s not dried out.
* You can make this salad the night before.
* This recipe can easily be cut in half or doubled.
* 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. Dressing can be made a few hours in advance.
