Yield: 6 to 8 servings

 

For the vinaigrette

 2 Tbsp pomegranate shrub

2 Tbsp extra virgin olive oil

2 Tbsp shallots, finely chopped

1 tsp lemon zest

1 tsp honey or liquid sweetener

½ tsp fresh ginger, grated

½ tsp ground coriander

Kosher salt, to taste

Fresh ground black pepper, to taste

 

For the salad

1½ cup cooked wild rice

1 cup pomegranate arils (about one large pomegranate)

1 cup pistachios, coarsely chopped

½ cup parsley, coarsely chopped

 

In a small bowl, combine pomegranate shrub, olive oil, shallots, lemon zest, honey, ginger, coriander, salt and black pepper. Set aside.

Combine wild rice, pomegranate arils, pistachios and parsley in a serving bowl. Add dressing and toss to combine. Taste and season with additional salt and pepper, if desired. Serve immediately or refrigerate for up to three days.

 

Recipe courtesy of Priscilla Koch, founder of The Urban Farmhouse Co., makers of organic shrub beverages.

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