1 cup wild rice
1 cup red rice
1 pomegranate
4 green onions
1⁄4 cup cilantro chopped
1⁄4 cup fresh parsley chopped 1⁄4 cup pine nuts
1/3 cup pumpkin seeds
Wild Rice Salad Dressing Ingredients:
1 Tbsp. lemon or lime zest 1⁄4 cup lime juice
2 Tbsp. lemon juice
1⁄4 cup olive oil
1 Tbsp. grain mustard
1 Tbsp. maple syrup
Sea salt & pepper
Tip: Zest the lemon or lime first, then juice it so there is no waste.
Make the salad by first cooking the rice in separate saucepans according to the package directions. Once cooked, drain the rice well.
Cut the pomegranate in half and turn it inside out to remove the seeds from the skin. (If you don’t have pomegranate, you can substitute dried cranberries, tart plums or raisins or experiment with a juicy fruit of your choice.)
Roughly chop the white and light-green parts of the green onions. Combine in a bowl along with the cilantro, parsley, and pomegranate seeds and set aside.
Preheat the oven to 300 ̊F. Roast the pine nuts in a baking dish or pan for about 10 to 12 minutes until they’re golden on the outside.
Combine the wild and red rice in a large bowl. Toss with the cilantro mix, pine nuts, and pumpkin seeds.
Make the dressing by combine all the necessary ingredients in a bowl or mason jar.
Pour the dressing over the salad and toss well to ensure the rice is evenly coated.
Season to taste with salt and pepper..