Fava beans! You either love them or hate them. If you scroll down to the left of this blog, you can search this blog for all the previous recipes and posts about fava beans. Don't want to scroll? Click on the following links and it will take you directly there.
Stop Peeling Those Fava Beans - Grill them!
Arabian Fava and Avocado Dip by Justine
Recipe of the Week - Braised Fava Beans with Pancetta
This year I thought I would try something different and make this rice salad recipe. I will post the original recipe from Bon Appetit but look for my alterations in red. As always I don't have all the correct ingredients and since it is the 4th of July I am not running out to the store!
Ingredients:
*Ingredient Info
Dried Iranian limes, also known as limu omani, are available at Middle Eastern markets and online.
Obviously I did not have any of these so I did not use it. Definitely going shopping!
Preparation:
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 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.(Call me a lazy cook but I shelled the fava beans but I never peel them. Too labor intensive and they are just as good)
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. Remember I used dried dill, fresh parsley and dried lemon peel. Not sure why I have this on my shelf!) I also added some garlic salt as it needed something!
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.
So all in all, I used no lime. But the result was delicious. The dish is easy but I found it to be a bit bowl intensive. Thank goodness for dishwashers!
Recipe by Yotam Ottolenghi
Stop Peeling Those Fava Beans - Grill them!
Arabian Fava and Avocado Dip by Justine
Recipe of the Week - Braised Fava Beans with Pancetta
This year I thought I would try something different and make this rice salad recipe. I will post the original recipe from Bon Appetit but look for my alterations in red. As always I don't have all the correct ingredients and since it is the 4th of July I am not running out to the store!
Rice Salad With Fava Beans And Pistachios
 |
| My finished product! |
- ½ cup wild rice
- Kosher salt
- 1 cup basmati rice (Did not have this so used Carolina Rice)
- 1 dried Iranian lime (optional) (Nope! I do have dried lemon peel so used this when I cooked the rice and in the dressing)
- 1 cup fresh shelled fava beans (from about 1 lb. pods) or frozen, thawed
- ½ cup chopped fresh dill (No fresh dill so used dried)
- ½ cup chopped fresh flat-leaf parsley
- ½ cup unsalted, raw pistachios (We had a bag of salted pistachios in the shell)
- ¼ cup olive oil
- 2 teaspoons finely grated lemon zest
- ¼ cup fresh lemon juice
- ½ teaspoon Iranian lime powder or 1 finely grated lime zest (Nope!)
*Ingredient Info
Dried Iranian limes, also known as limu omani, are available at Middle Eastern markets and online.
Obviously I did not have any of these so I did not use it. Definitely going shopping!
Preparation:
Cook wild rice in a medium pot of boiling salted water until tender and grains start to split, 35–40 minutes. Drain; let cool.
 |
| The dressing |
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.(Call me a lazy cook but I shelled the fava beans but I never peel them. Too labor intensive and they are just as good)
 |
| The Lemon Peel I used |
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.
So all in all, I used no lime. But the result was delicious. The dish is easy but I found it to be a bit bowl intensive. Thank goodness for dishwashers!
Recipe by Yotam Ottolenghi
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