Seasonal Recipes

Rice Salad with Broad Beans and Pistachios

Serves 6

(keep the shells of the broadbeans and thinly slice them to make a delicious stirfry with some extra rice)


1/2 cup wild rice
sea salt
1 cup basmati rice
1 cup fresh shelled broad beansĀ 
1/2 cup chopped fresh dill
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1/2 cup roasted pistachios
1/4 cup olive oil
2 teaspoons finely grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon finely grated lime zest

Cook the wild rice in a medium pot of boiling salted water until tender and grains start to split, 35 to 40 minutes. Drain. Let cool.

Combine the 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 and let sit, about 5 minutes. Let cool.

Drop the shelled fava beans in a large saucepan of boiling salted water until tender, about 2 to 3 minutes. Drain. Transfer to a bowl of ice water. Drain and peel.

Toss the wild rice, basmati rice, dill, parsley, mint, pistachios, olive oil, lemon zest and juice, lime zest, and fava beans in a large bowl. Season with sea salt.