Lunch: Rice Salad with Fava Beans and Pistachios

Recipe by /contributors/yotam-ottolenghi Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

This recipe includes superfoods such as:

Lemon

Health benefits of Rice Salad with Fava Beans and Pistachios

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/2 cup wild rice
Kosher salt
1 cup basmati rice
1 dried Iranian lime (optional)
1 cup fresh shelled fava beans (from about 1 pound pods) or frozen, thawed
1/2 cup chopped fresh dill
1/2 cup chopped fresh flat-leaf parsley
1/2 cup unsalted, raw pistachios
1/4 cup olive oil
2 teaspoons finely grated lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon Iranian lime powder or 1 teaspoon finely grated lime zest

Instructions

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 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.

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