I love wild rice and hadn’t had it for some time. I came up with this recipe as I realized I had some pomegranates that needed to be used, and my idea for a hot rice dish turned into a cold one. This is super easy if you make the rice in a rice cooker. Since it has a vinaigrette on it, it will last up to 3 days in the fridge.

1 cup wild rice

3 cups water

1/2 teaspoon sea salt

1 bay leaf

pinch dried thyme

1 pomegranate

1/2 red onion

For the dressing:

1 small garlic clove

3 Tablespoons olive oil

1 Tablespoon apple cider vinegar

1/2 teaspoon salt

1 Tablespoon cloudy honey

1 teaspoon Dijon mustard

juice of 1/2 lemon

Method

1. Cook with wild rice, with bay leaf, salt and thyme and 3 cups of water - either using a rice cooker or stovetop.

2. Deseed a pomegranate and set aside seeds.

3. Finely dice the red onion.

4. Meanwhile, prepare the salad dressing. Mince the garlic and place all the ingredients in a small bowl and whisk together.

5. Allow the rice to cool. Then mix in pomegranate seeds, red onion and salad dressing. Eat right away or refrigerate up to 3 days.