Rice salad

Rice salad

I love rice and beans as a Cajun dish, and now as a Mediterranean dish.

Rice salad, from an Epicurious recipe, has great flavor — citrus, parsley and dill are the standouts. But what sets it apart is texture — two kinds of rice, butter beans and pistachios.

It’s a little time-consuming because wild rice takes forever to cook. It’s also irritating not to find shelled pistachios (or raw, unsalted pistachios, impossible to find). So I suffered, popping open pistachios to fill 1/2 cup while watching a Marvel movie. And I ended up with plenty of extra pistachios for snacking.

Rice Salad

1/2 cup wild rice

1 cup basmati rice

1/2 lime, optional

1 can butter beans, drained and rinsed

1/2 cup fresh dill, chopped

1/2 cup flat-leaf parsley, chopped

1/2 cup shelled pistachios

1/4 cup olive oil

Zest from one lemon

Juice from one lemon

Zest from 1/2 lime

Salt and pepper, to taste

Cook the wild rice in a pot of salted boiling water until tender and grains start to split, about 45 minutes to an hour. Drain, and let cool.

Separately, combine basmati rice, 1 ½ cups water and ½ lime, if using, in a medium saucepan. Bring to a boil. Reduce heat, cover and cook for 10 minutes. Remove from heat and fluff with a fork. Let cool, and discard lime.

In a large bowl, toss wild rice, basmati rice, beans, dill, parsley, pistachios, olive oil, lemon zest, lemon juice, lime zest and season with salt and pepper. Let chill for a couple hours before serving, or overnight, and enjoy!

Christinia Crippes is a former Courier reporter who loves to cook. Read her blog at www.wcfcourier.com.

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