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Wild Rice Salad

recipe & photography by Grace ___

PLATE/

 

“Good friends, good books, and a sleepy conscience: this is the ideal life.” 


― Mark Twain

INGREDIENTS

 

1.5 cups wild rice

3 to 4 carrots

3 green onion stalks

1/2 cup pine nuts

1 pomegranate

1 heaping teaspoon honey

1/4 cup rice bran oil

1/4 cup rice vinegar

salt and pepper

 

DIRECTIONS

While the rice cooks, grate the carrots, chop the onion and peel the pomegranate. Combine ingredients together in a large bowl. Add the oil, vinegar, honey and salt and pepper to taste. Toss to combine. It’s best served warm but it’s almost just as tasty cold the next day.