Last week’s heat really threw my appetite for a loop. It went from being in the upper 50′s to the lowers 90′s in a matter of a couple of days. I was still eating hot tomato soup, while the rest of the country seemed to be going through a heat wave. But I loved every minute of it and will continue to enjoy the next three months of it, because that’s all we’ll get around here until the crisp fall days arrive and I’m back in my sweaters and eating warm comfort foods.
I picked up some fresh fava beans at the market and couldn’t wait to grill them up for dinner that night. I think grilling might be my new favorite way to eat them. I was lucky to find some frozen brown rice in my freezer too, which kept me from having to turn on my oven. After tossing a few ideas in my head on what kind of salad I wanted to make and rummaging through my refrigerator, this salad came out and I really enjoyed it.
On a side note, I totally forgot to share with you our wedding invites! We both really loved how they turned out; it was such a labor of love. I’m so excited, our wedding is less than 3 weeks away! Which also means I might be posting a little less often. Now back to the salad.
Fava Bean and Brown Rice Salad / serves 2 as a meal, 4 as a side dish
I love the creaminess that comes from the fava’s, and mixed with just the right amount of celery and sweetness from the cranberries, making this a really unique flavor combination. I served it over lettuce leaves that day because it was so hot and nothing but crunchy, cool lettuce sounded better. If you don’t already have cooked brown rice just cook some up, put the salad together and let it cool or chill for a bit before eating.
for the fava beans
1/2 pound fresh fava beans still in their pods
1 tablespoon olive oil
a couple pinches of salt
for the rice
1 1/2 cups cooked brown rice
2 stalks green onion, thinly sliced
1 stalk celery, thinly sliced
3 tablespoon fresh parsley
2 tablespoons chopped walnuts
2 tablespoons chopped dried cranberries
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 1/2 teaspoons ground cumin
Toss the fava beans, olive oil, and salt in a large bowl. Place the fava beans on the grill a single layer over medium-high heat. Grill for about 5 minutes on one side, or until it begins to blister, then flip over and cook for another 3-4 minutes. Once off the grill, let the beans sit in their pods until you can handle them easily, then remove the outer skin. You want them to be cooked so they are soft and creamy, not hard or undercooked.
In a large bowl, toss the brown rice, green onion, celery, parsley, walnuts, cranberries, and grilled fava beans. In another bowl, whisk together the olive oil, lemon juice, soy sauce, and cumin. Pour over the rice mixture and toss to combine. Season with salt and pepper.
Spoon about a 1/4 cup rice mixture onto a single lettuce leaf and repeat with remaining lettuce. Alternatively, eat alone as a side dish or over chopped lettuce as a salad.