Total time: About 45 minutes
1/3 cup sliced almonds
1 1/2 cups shelled fava beans (from about 1 1/2 pounds fresh pods)
1/2 cup long-grain rice, preferably basmati or jasmine
1 tablespoon Dijon mustard
1 tablespoon tarragon vinegar
3 tablespoons peanut or canola oil
2 teaspoons chopped chives
1 teaspoon finely chopped chervil
1 teaspoon finely chopped flat-leaf parsley
1 teaspoon finely chopped tarragon
Freshly ground black pepper to taste
1/4 cup finely diced red pepper
1/4 cup finely diced fennel
1. Heat the oven to 300 degrees. Toast the almonds in the oven on a baking sheet until fragrant, about 10 minutes, and set aside.
2. Fill a medium saucepan with water and add about a teaspoon of salt. Bring to a boil while removing the skins from the shelled fava beans. Blanch the beans for 2 to 3 minutes, just until tender. Using a slotted spoon, transfer them to a shallow bowl to cool. Bring the pot of water back to a low boil.
3. Rinse the rice in a small strainer, then add the rice to the boiling water. Cook, stirring occasionally, just until tender, 8 to 10 minutes.
4. While the rice is cooking, whisk together the mustard and vinegar in a small bowl, then whisk in the oil until the dressing emulsifies. Whisk in the chives, chervil, parsley and tarragon. Season with one-fourth teaspoon salt and a pinch of pepper, or to taste.
5. Strain the cooked rice and add it to the favas. Pour half the vinaigrette over the mixture. Add the red pepper and fennel and toss until coated. Add more vinaigrette, salt and pepper to taste.
6. If you are serving the salad right away, sprinkle the toasted almonds over the top. If you want to chill it, cover the salad and refrigerate until needed. Just before serving, stir the salad again and add more vinaigrette if needed, then sprinkle with the toasted almonds.
Each serving: 267 calories; 6 grams protein; 28 grams carbohydrates; 3 grams fiber; 15 grams fat; 2 grams saturated fat; 0 cholesterol; 846 mg. sodium.Copyright © 2015, Los Angeles Times