Cold Rice Salad
The best spring or summer salad of rice and fresh fava beans. The cold rice salad It is tossed with lemon vinaigrette & topped with scallions and lemon zest for a bright pop of flavor.
Equipment
- rice cooker
Ingredients
- 1 C long-grain white rice
- 1 C fresh fava beans cooked & peeled
- 3 TB scallions minced
- 2 teaspoon lemon zest
- salt & pepper
For the Vinaigrette
- 3 TB olive oil
- 2 TB fresh lemon juice
- 2 tsp dijon mustard
- ⅛ teaspoon salt
- dash black pepper
Instructions
- Cook the white rice by your usual method, via stovetop or rice cooker for instance.1 C long-grain white rice
- 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.1 C fresh fava beans
- In a small bowl whisk together the vinaigrette ingredients. Pour over the rice and fava beans. Stir gently to combine.3 TB olive oil, 2 TB fresh lemon juice, 2 teaspoon dijon mustard, ⅛ teaspoon salt, dash black pepper
- Add the scallions and the lemon zest, stir lightly. Season with salt and pepper to taste. Serve immediately while still slightly warm or cold.3 TB scallions, 2 teaspoon lemon zest
- This can be stored in the refrigerator for about 5 days. Bring to room temperature before serving and you may need to add additional dressing to bring it back to life.salt & pepper
Nutrition
Calories: 313kcalCarbohydrates: 46gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 106mgPotassium: 193mgFiber: 3gSugar: 1gVitamin A: 54IUVitamin C: 5mgCalcium: 35mgIron: 1mg
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