This recipe for AUTUMN RICE SALAD is an easy make ahead dish that can be served at room temperature or warm. I mixed together brown rice, walnuts, pistachios, mint and pomegranate seeds. If you don’t like brown rice, use what makes you happy. I also love to use wild rice, for it’s nutty toothiness. The real star of this dish is the dressing. It’s a pomegranate vinaigrette, made with pomegranate molasses, olive oil and a splash of lemon juice.
The dressing is a little on the sweet side from the molasses, so it needs to be used sparingly. If you don’t want to buy pomegranate molasses that will probably sit in your pantry forever, substitute it for pomegranate vinegar. A key componet of this salad is the pomegranate seeds. They give you a little burst of fall flavor. Autumn Rice Salad is a perfect side dish.