Rice and fava beans are a perfect match for one another. Delicate rice paired with the protein of crisp fava beans results in a well-rounded combination. The lemon vinaigrette and zest are the acidic punch that the dish needs to bring it all together. Top with some fresh scallions too for the final pop of flavor. This salad recipe is so hearty it can even be a main dish option especially for a light lunch along with my amazing homemade CIABATTA BREAD recipe.
Fava Beans and Rice – A Perfect Match
There are many rice and bean recipes that are classic and part of many cultures. This dish is a different take on the Venetian classic dish, Risi e Bisi (rice and peas). It is traditionally made with fresh spring peas, so why not with fresh spring fava beans. The results are enticing and unique. The main ingredients also bring together many different nutrients to help with a diet that is not just healthy and low fat but also delicious.
Nutritional Value of White Rice
One cup (158 grams) of cooked long-grain white rice:
- Calories: 206 calories
- Carbs: 45 grams
- Fat: Less than 1 gram
- Protein: 4 grams
- Fiber: less than 1 gram
- Folate: 23% of the Daily Value (DV)
- Manganese: 37% of the DV
- Selenium: 17% of the DV
- Thiamin: 17% of the DV
- Niacin: 12% of the DV
- Iron: 11% of the DV
Nutritional Value of Fava Beans
A half-cup (80 grams) of cooked fava beans offers:
- Calories: 93 calories
- Carbs: 16 grams
- Fat: Less than 1 gram
- Protein: 7 grams
- Fiber: 5 grams
- Folate: 20% of the Daily Value (DV)
- Manganese: 18% of the DV
- Copper: 11% of the DV
- Phosphorous: 10% of the DV
How to Shell, Cook, and Peel Fava Beans
Learning how to prepare fresh fava beans is easy but it is a labor-intensive process. However, it is worth all the effort. Fresh fava beans are far superior to dried. If you grow your own like we do or find them in your stores or farmer’s markets, I highly suggest you buy some. Then be ready to enjoy them and want them every spring.
The steps for preparing fresh fava beans in summary are:
- Shell them from their pods
- Blanch them to make tender
- Shock them in cold water to loosen the skins
- Peel the skins off to expose the bright green beans
I have outlined all the steps you need to know on how to prepare those fresh fava beans HERE:
How to Make a Rice a Fava Bean Salad
It starts off with fresh cooked long-grain white rice. Prepare this in whatever method you like best whether stove-top, instant pot, or in a rice steamer.
While the rice is cooking; shell, cook, and peel the fresh fava beans. Above is the link to how you do that step-by-step. The process will take about 30 – 45 minutes.
Once the rice is cooked, keep warm. Mix the lemon vinaigrette ingredients in a bowl or pourable container. In a medium-sized mixing bowl combine the warm rice, cooked fava beans, and lemon vinaigrette. Add salt and pepper, then stir gently to combine. Sprinkle the scallions on top and zest the lemon over the salad as a final step. Enjoy!
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Rice and Fava Bean Salad with Lemon Vinaigrette
Equipment
- rice cooker
Ingredients
- 1 C long-grain white rice
- 1 C fresh fava beans cooked & peeled
- 3 TB scallions minced
- 2 tsp lemon zest
- salt & pepper
For the Vinaigrette
- 3 TB olive oil
- 2 TB fresh lemon juice
- 2 tsp dijon mustard
- 1/8 tsp salt
- dash black pepper
Instructions
- Cook the white rice by your usual method, via stovetop or rice cooker for instance.
- While the rice is cooking prepare the fava beans, see above and link on how to shell, cook, and peel fresh fava beans.
- Let the rice cool slightly but you still want it warm so it absorbs some of the vinaigrette and becomes more flavorful.
- In a medium-sized serving bowl add the cooked rice and fava beans.
- In a small bowl whisk together the vinaigrette ingredients. Pour over the rice and fava beans. Stir gently to combine.
- Add the scallions and the lemon zest, stir lightly. Season with salt and pepper to taste. Serve immediately.
- This can be stored in the refrigerator for about 2 days. Bring to room temperature before serving and you may need to add additional dressing to bring it back to life.
I had just bought favas after reading your post about shelling and cooking them and when I saw this recipe, I had to try it the texture if the rice an favas is amazing to the pallet the burst from the lemon vingarette made this dish superb! I will be adding this weekly to my menu! 5 stars!
PS… the vingarette is my new favorite dressing !
Thanks, Holly, you made my day. I am so glad you tried something new and loved it. That vinaigrette is some good stuff. I marinate chicken in it too before grilling and I also use drizzle it on grilled veggies.
Looks delicious! Thank you for sharing! Great pics and site!
Thank you Mandi.
What an interesting recipe. I don’t think I would’ve thought to put these ingredients together, but it looks fairly healthy and I like all of the ingredients.
I enjoy hearing when I share something new for my readers. I hope you give this a try.
Fava beans are very healthy. I have only made falafels so far, the fava bean salad looks like a very easy to make recipe especially when you do not want to do extensive cooking.
What a creative recipe, I will have try it for my next pot luck.
Wonderful, it would be a great dish to share with others especially if you have vegetarians or those eating low fat in the group.
This is very easy and delicious rice dish. It is pure vegan which is healthy too.
Thank you, Saif.
I have never had fava beans so this is definitely a must-try salad to make. I like that it is served rice for a change of pace.
Great recipe. I want to try it, but I’m wondering how to keto-fy it. Do you think it would work with cauliflour rice?
I am not sure you can make this keto. If you used cauliflower rice that would cut down on the carbs but most beans typically have a lot of carbs and are not keto-friendly.
A great dish to share with others thank you for sharing !
You are welcome.
I’ve never cooked or eaten fava beans. They look much like lima beans but you mention that they are crisp. I would like that much better than the way lima beans get really soft. – Margy
Hopefully, you can find them near you so you can give them a try!
We love fava beans here in Italy and eat them raw too! I’ve never put them together with rice but this is such a great tasty idea! On my to make list!
Lovely to hear. I hope you enjoy the fava bean and rice combo.
This looks wonderful! Do you serve it hot or cold?
Either but room temperature is best – just as the rice is cooling but not all the way. It absorbs that lovely dressing when the rice is not cold and “seized” back up a bit.
Looks absolutely wonderful! Thanks for sharing this at the What’s for Dinner party! Glad you’re part of the fun.
Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 13, open June 1 to 26. All party entries shared if social media buttons installed.
I love how fresh and green the fava beans look in this salad and that lemon-mustard vinaigrette must be perfect with the rice and scallions.