Short-Grain Brown Rice Salad with Apples, Pomegranate Seeds and Pine Nuts


  • 1 small shallot
  • 0.25 cup(s) plus 2 tablespoons extra-virgin olive oil
  • 0.3333 cup(s) pine nuts
  • 0.5 cup(s) chopped flat-leaf parsley
  • 4 cup(s) Thyme-Scented Short-Grain Brown Rice
  • Salt and freshly ground pepper
  • 3 tablespoon(s) white wine vinegar
  • + 2 more ingredients
    • 1 large tart apple
    • 0.5 cup(s) pomegranate seeds

Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Short-Grain Brown Rice, pine nuts, apple, pomegranate seeds and parsley; to...

View full recipe at Food & Wine


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