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

  • TOTAL TIME: 20 MIN
  • SERVINGS: 6
  • BASIC-EASY
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1/3 cup pine nuts, preferably from Italy (2 ounces)
  2. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  3. 3 tablespoons white wine vinegar
  4. 1 small shallot, minced (2 tablespoons)
  5. Salt and freshly ground pepper
  6. 4 cups Thyme-Scented Short-Grain Brown Rice
  7. 1 large tart apple, such as Honeycrisp, cored and cut into 1/2-inch pieces
  8. 1/2 cup pomegranate seeds (from 1 pomegranate)
  9. 1/2 cup chopped flat-leaf parsley
  1. Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool.
  2. 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; toss before serving.
Make Ahead The salad without the pine nuts can be refrigerated overnight. Bring the salad to room temperature before serving.
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