Best 3 Rice Salad With Fava Beans And Pistachios Recipes
Embark on a culinary journey with our enticing rice salad, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dish features tender fava beans, nutty pistachios, and aromatic herbs, all harmoniously united by a vibrant lemon-tahini dressing. With a symphony of flavors and colors, this salad is a feast for both the eyes and the palate.
In addition to the main recipe, this article offers a treasure trove of culinary inspiration with a collection of diverse rice salad recipes. Discover the vibrant "Green Goddess Rice Salad" brimming with fresh herbs and vegetables, the tangy "Citrus and Avocado Rice Salad" bursting with zesty flavors, and the hearty "Black Rice Salad with Roasted Sweet Potatoes and Chickpeas" for a wholesome and protein-packed meal.
Whether you seek a light and refreshing side dish or a satisfying main course, our carefully curated selection of rice salad recipes caters to every palate and occasion.
RICE AND BEAN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 cup minced red onion in cold water, 10 minutes; drain and rinse. Grate 4 halved plum tomatoes into a bowl. Add 3 tablespoons olive oil, the juice of 1 orange, 1/2 teaspoon cayenne, 1 diced bell pepper, the onion, 1 drained can pinto beans and 1 teaspoon salt. Stir in 2 cups cold cooked rice and some chopped cilantro and scallion. Season with salt and pepper.
- Calories: 336; Total Fat: 12 grams; Saturated Fat: 1.5 grams; Protein:10 grams; Total carbohydrates: 48 grams; Sugar: 8 grams; Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 693 milligrams Photograph by Antonis Achilleos
Nutrition Facts : Calories 336 calorie, Fat 12 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 693 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 10 grams, Sugar 8 grams
RICE SALAD WITH CURRANTS, ALMONDS AND PISTACHIOS
Summer buffets often feature potato salad and pasta salad, but rice salad, quite popular throughout the Mediterranean, is another terrific option to keep in mind. This simple one uses pantry ingredients and is delicious on its own with a bit of salad or with grilled chicken or fish. To keep the rice grains separate, boil the rice in a large pot of water as for pasta.
Provided by David Tanis
Categories easy, weekday, grains and rice, salads and dressings, main course, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring 8 cups water to a boil in a large pot. Add the rice and 2 tablespoons salt. Boil rice as you would pasta, stirring occasionally, for about 15 minutes until done, but still al dente. Drain and spread out on a rimmed baking sheet to cool.
- Once cool, transfer rice to a large salad bowl. In a small bowl, stir together olive oil, tahini, lemon juice and lemon zest. Add salt and pepper to taste. Gently fold mixture into rice.
- Add currants, almonds, pistachios, chives, mint, savory and parsley. Toss to distribute. Taste and adjust seasoning, adding more lemon juice or salt as necessary. Serve at room temperature.
RICE SALAD
This rice salad is a great summer salad in place of potato salad, or any time of year!
Provided by TRACEY44F
Categories Salad Grains Rice Salad Recipes
Time 4h50m
Yield 8
Number Of Ingredients 15
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
- Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.1 g, Cholesterol 158.8 mg, Fat 26.2 g, Fiber 2.4 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 691.4 mg, Sugar 5.8 g
Tips:
- Choose the right rice: For this salad, short-grain or medium-grain rice works best. Short-grain rice is very sticky, while medium-grain rice is slightly less sticky. Both types of rice will absorb the dressing well and hold their shape when mixed with the other ingredients.
- Cook the rice properly: Be sure to cook the rice according to the package directions. If the rice is overcooked, it will be too soft and mushy for this salad.
- Use fresh, high-quality ingredients: The fresher and better quality the ingredients, the better your salad will taste. Look for fresh fava beans that are bright green and plump. Pistachios should be shelled and unsalted.
- Don't overdress the salad: A little dressing goes a long way in this salad. Too much dressing will make the salad soggy.
- Serve the salad chilled: This salad is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 3 days.
Conclusion:
This rice salad with fava beans and pistachios is a delicious and refreshing side dish that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. For a more vegetarian-friendly version, you can omit the ham or pancetta. For a more flavorful salad, you can add some chopped fresh herbs, such as basil or mint. No matter how you choose to make it, this salad is sure to be a hit at your next gathering.
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