Ingredients
1⁄2 cup
dry wild rice 1
celery rib (finely diced) 1
large pomegranate 1 cup
diced cucumber (not the seeds, just the flesh) 1 cup
chopped parsley 1
lemon (juiced) 1 tablespoon
olive oil 1⁄2 teaspoon
sea salt (more or less to taste)Yields:
Instructions
Cook the wild rice according to the directions for al dente, about 50 minutes. Seed the pomegranate (here's the best way to do it). Combine the rice and seeds with the celery, cucumber and parsley. Dress with lemon juice and a drizzle of olive oil. Salt to taste. (Recipeā¦102)