INGREDIENTS
6 cups
cooked wild rice
1 serving
kosher salt
1 tbsp
olive oil
1 lb
brussels sprouts
1/2 cup
vegetable broth
1 serving
kosher salt
1/8 cup
red wine vinegar
1/8 cup
pomegranate juice
1/4 cup
olive oil
1
shallot
1 serving
kosher salt
1/2 cup
pomegranate seeds