Best Parsley Pistachio Rice Salad Recipes

Wild Rice Salad image

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

Steps:

Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

Rice Salad With Currants, Almonds and Pistachios image

Provided by David Tanis

Time 45m

Yield 6 servings

Number Of Ingredients 13

2 cups short-grain rice, such as arborio
Salt and pepper
2 tablespoons extra-virgin olive oil
2 tablespoons tahini
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 cup currants, soaked in hot water and drained
1 cup whole roasted almonds, roughly chopped
1/2 cup whole roasted pistachios, roughly chopped
3 tablespoons snipped chives
3 tablespoons chopped mint
2 teaspoons chopped savory or thyme
1/2 cup chopped parsley

Steps:

Bring 8 cups water to a boil in a large pot. Add the rice and 2 tablespoons salt. Boil rice as you would pasta, stirring occasionally, for about 15 minutes until done, but still al dente. Drain and spread out on a rimmed baking sheet to cool.
Once cool, transfer rice to a large salad bowl. In a small bowl, stir together olive oil, tahini, lemon juice and lemon zest. Add salt and pepper to taste. Gently fold mixture into rice.
Add currants, almonds, pistachios, chives, mint, savory and parsley. Toss to distribute. Taste and adjust seasoning, adding more lemon juice or salt as necessary. Serve at room temperature.

Rice Salad with Fava Beans and Pistachios image

Provided by Yotam Ottolenghi

Yield 6 servings

Number Of Ingredients 14

1/2 cup wild rice
Kosher salt
1 cup basmati rice
1 dried Iranian lime (optional)
1 cup fresh shelled fava beans (from about 1 pound pods) or frozen, thawed
1/2 cup chopped fresh dill
1/2 cup chopped fresh flat-leaf parsley
1/2 cup unsalted, raw pistachios
1/4 cup olive oil
2 teaspoons finely grated lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon Iranian lime powder or 1 teaspoon finely grated lime zest
Ingredient info:
Dried Iranian limes, also known as limu omani, are available at Middle Eastern markets and online.

Steps:

Cook wild rice in a medium pot of boiling salted water until tender and grains start to split, 35-40 minutes. Drain; let cool.
Meanwhile, combine basmati rice, lime, if using, and 1 1/2 cups water in a medium saucepan, season with salt, and bring to a boil. Reduce heat, cover, and simmer 10 minutes. Remove from heat and fluff with a fork. Cover; let sit until water is absorbed, about 5 minutes. Let cool; discard lime.
If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a bowl of ice water. Drain and peel. (If using frozen fava beans, cook 2 minutes; transfer to a bowl of ice water, then drain.)
Toss wild rice, basmati rice, dill, parsley, pistachios, oil, lemon zest and juice, lime powder, and fava beans in a large bowl; season with salt.
Do ahead: Fava beans can be cooked and peeled 2 days ahead; cover and chill. Wild and basmati rice can be cooked 2 days ahead; cover and chill.