The flavors of wild rice and fava beans are delicious together, although a nice vinaigrette is also important.

Wild Rice and Fava Bean Salad

Serving Size: 4

Yield: 3 cups


  • 1 cup wild rice
  • 2 kg / 4.4 lb fava beans (in their pods)
  • 1 purple onion, chopped

For the vinaigrette salad dressing:

  • 2 tablespoons olive oil
  • 2 teaspoons sesame oil
  • 3 tablespoons fruit vinegar (as raspberry or strawberry, otherwise red wine)
  • 1-2 teaspoon nice mustard (we used cassis mustard)
  • 1 tablespoon water
  • mixed herbs, minced (we used tarragon, and thyme)
  • pinch of salt and pepper


  1. Prepare the fresh favas by first removing them from the pods.
  2. Bring a pot of water to boil and cook the beans for 5 -8 minutes.
  3. Drain and rinse the cooked beans with cold water.
  4. When they are cool enough to handle, remove the outer skins.
  5. You will probably wind up with a bit over 1 cup of fava beans
  6. Cook the rice in boiling water with a bit of salt until the rice is soft and done.
  7. When the rice is done, drain off excess water and rinse with cold water.
  8. Place the rice in a large bowl.
  9. Add the fava beans.
  10. Mice the onion and add to the salad.
  11. Make the vinaigrette and pour over the salad to season.
  12. Season to taste with additional salt and pepper or your choice of herbs.
  13. We enjoyed the salad served on a bed of lettuce.


You could also use edamame instead of the fava beans.