INGREDIENTS
3/4 cup
wild rice
1 cup
long grain rice
2 cups
diced butternut squash
1/2 cup
italian parsley, rough chop
1/2 cup
pomegranate seeds
1/4 cup
olive oil
1/4 cup
fresh lemon juice - I use Meyer lemons when I can
1 tsp
zaatar
kosher salt
black pepper