INGREDIENTS
1 cup
wild rice*
1 lb
Brussels sprouts
1
bunch radishes, about 8, trimmed
seeds from 1 large pomegranate or a 6-ounce package of seeds
1/4 cup
lightly packed fresh mint leaves, torn by hand (fresh dill is also a nice option)
1
tart apple julienned or 1 cup blanched edamame or 1 avocado
Dressing:
1
medium or large shallot, minced
2 tbsp
pomegranate molasses**
2 tbsp
freshly squeezed lemon juice, about 1 lemon
3/4 tsp
sea salt
freshly round black pepper
1/3 cup
unrefined, cold-pressed extra-virgin olive oil