Rice Salad with Fava Beans and Pistachios

Rice Salad with Fava Beans and Pistachios

Another delicious Ottolenghi recipe, courtesy of Bon Appetit and tweaked just a bit.

½ cup wild rice
Kosher salt
1 cup basmati rice
1 dried Iranian lime (or keffir lime leaf)
2 cups fresh shelled fava beans (can substitute lima beans)
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
1 teaspoon finely grated lime zest
½ cup pomegranate seeds

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 (or lime leaf), 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 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 fava beans). (If using frozen fava beans, cook 2 minutes; transfer to a bowl of ice water, then drain.)

Toss wild rice, basmati rice, fava beans, dill, parsley, pistachios, oil, lemon zest and juice, lime powder, and pomegranate seeds in a large bowl; season with salt.

DO AHEAD: Fava beans can be cooked 2 days ahead; cover and chill. Wild and basmati rice can be cooked 2 days ahead; cover and chill.

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