Persian Rice with Fava Beans and Pistachios

With Fresh Herbs and Lemon

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy, Tree Nuts

Calories Conscious
A note about serious food allergies

This customer favorite is our spin on a classic Persian rice dish featuring nutty wild rice, chewy Basmati, shelled fava beans, and buttery pistachios tossed in a delectable lemon and fresh herb dressing. The result is a dish that's elegant, filling, low-calorie, packed with fiber, and perfect for a next-day lunch (the flavors get better the longer they marinate). You'll want to add this exotic recipe to your repertoire.

In Your Box (serves 2)

  • 0 Dill Sprigs
  • 5 Parsley Sprigs
  • 1 cup Fava Beans, Shelled
  • 1 Lemon
  • Info
    ½ cup Quick Cooking Wild Rice Blend
  • 1 cup Basmati Rice
  • Info
    2¼ oz. Pistachios
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Pots
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Finely chop dill. Finely chop flat leaf parsley. Rinse fava beans. Halve lemon and zest both halves.

  • Step 2 - Cook the Wild Rice

    Cook the Wild Rice

    Cook wild rice in a medium pot of boiling salted water until tender and grains start to split, 35-40 minutes. Drain, remove from heat, and allow to cool.

  • Step 3 - Cook the Basmati Rice

    Cook the Basmati Rice

    Bring a medium pot with basmati rice, 1½ cups water, and a pinch of salt to a boil. Reduce heat, cover, and simmer 10 minutes. Remove from heat and fluff with a fork. Cover and let sit until water is absorbed, about 5 minutes. Allow to cool.

  • Step 4 - Dress the Salad

    Dress the Salad

    In a large mixing bowl, toss wild rice, basmati rice, dill and parsley (reserving a pinch of each for garnish), pistachios, ¼ cup olive oil, lemon zest to taste, lemon juice (about ¼ cup), and fava beans. Add 1 Tbsp. olive oil to the salad, if you desire additional richness.

  • Step 5 - Plate the Dish

    Plate the Dish

    Add salt and pepper to taste. Serve a mound of rice salad on a plate. Garnish with remaining fresh dill, parsley, and lemon zest.