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. 

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