Inspired by Persian rice dishes, this salad incorporates wild rice for an autumnal twist!  The sweet-tart Pomegranate dressing with arils of fresh Pomegranate, Pistachios and parsley compliment perfectly the earthy wild rice.  Appropriate for Thanksgiving or any seasonal meal, the dish is both gluten free and vegetarian.  Looks incredible as a stuffing for roasted acorn or any winter squash!

Dressing:

2 TBS Urban Farmhouse's Pomegranate Shrub 2 TBS EVOO 2 TBS finely chopped shallots 1 tsp lemon zest 1 tsp honey or a liquid sweetener 1/2 tsp grated fresh ginger 1/2 tsp ground coriander Kosher salt & fresh ground black pepper

In a small bowl combine Pomegranate Shrub, EVOO, shallots, zest, honey, ginger & coriander. Add salt & Black pepper to taste.   Set aside. 

Salad: 1 1/2 C. Wild Rice cooked 1 C. Pomegranate arils (about 1 large Pomegranate) 1 C. Coarsely chopped Pistachios 1/2 C. Coarsely chopped parsley

Combine wild rice, Pomegranate arils, Pistachios,  & parsley.   Add dressing & toss to combine.  Taste and season with salt & pepper, if desired.  Serve immediately or refrigerate up to 3 days.  Enjoy! 

As seen on  Seasonal recipes from the Urban Farmhouse Co. | FOX21 News Colorado