This is the broad beans season in Lebanon and prices have dropped to less than 1000LBP per kg. In Lebanese currency this is really cheap. So we ate “fül” (broad beans) with beer, we cooked some as a stew with cumin and oil, we put a stack in the freezer. What else?

A salad! This salad makes a refreshing side dish. People enjoy most the combinations of fresh thyme and lemon zest that brings a burst of brightness to the rice. It is done with Basmati rice, but I like to mix my basmati with black forbidden rice, I’m not sure if I do it because of the flavors or because of the name. Forbidden rice or “emperor’s rice” earned its name because it was once reserved for the Chinese emperor to ensure his health and longevity, and forbidden to anyone else. It is gaining popularity for its high levels of antioxidants and superior nutritional value. I used today a Tilda Basmati Rice & Wild Rice pack, it contains 2 kinds of rice in 1 bag.

Like any salad, other ingredients of your choice can be added like dill, red onions or yellow pepper. “Who knew Rice Salad could be so good!”

Lemon Rice Salad

Ingredients

• 1 cup basmati rice, uncooked
• 2.5 cups water
• Zest of 1 lemon
• 1/3 cup thyme leaves
• 3/4 cup fresh broad beans, skinless
• 1/2 cup unsalted pistachios, soaked in water and peeled

Dressing

• 1/2 cup olive oil
• 1/4 cup lemon juice
• Sea salt

Preparation

1. Bring water to boil, then pour in rice. Cook rice until tender and water is all absorbed. (I used a mix of white and black basmati).
2. Place cooled rice in a salad bowl and stir in lemon zest, thyme, beans and pistachios.
3. Combine dressing ingredients together and drizzle over the salad. Toss to well combine.