Parsley Pistachio Rice Salad Recipes

RICE SALAD WITH FAVA BEANS AND PISTACHIOS

Rice Salad with Fava Beans and Pistachios image

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

Provided by Yotam Ottolenghi

Categories Side Kid-Friendly Low Cal High Fiber Dinner Lunch Spring Summer Healthy Low Cholesterol Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield 6 servings

Number Of Ingredients 14

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
Ingredient info:
Dried Iranian limes, also known as limu omani, are available at Middle Eastern markets and online.

Steps:

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.

PARSLEY-PISTACHIO RICE SALAD

Parsley-Pistachio Rice Salad image

A healthy, delicious and fresh rice salad for summer flavored with mint and parsley and a light lemon dressing.

Provided by Susancrawf

Categories Rice Salad

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

½ cup basmati rice
1 cup water
¼ cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon coarse grained mustard
salt and pepper to taste
½ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint leaves
2 tomatoes, diced
½ red bell pepper, seeded and diced
¼ cup chopped pistachio nuts
¼ cup chopped pitted kalamata olives

Steps:

Combine the rice and water in a small saucepan. Bring to a boil, then reduce the heat to low and simmer until rice has absorbed all of the water, about 20 minutes. Transfer to a bowl and set aside to cool.
In a separate bowl, whisk together the olive oil, lemon juice and mustard. Season with salt and pepper. Pour the dressing over the rice, and stir in the parsley, mint, tomatoes, bell pepper, pistachios and olives.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 25.7 g, Fat 19.8 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 195.1 mg, Sugar 3 g

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