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.
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!