Rice Salad with Fava Beans and Pistachios
Rice Salad with Fava Beans and Pistachios is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Cook wild rice in a medium pot of boiling salted water until tender and grains start to split, 35–40 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.