Wild Rice, Mint and Pomegranate Salad

[nverland]

Wild Rice, Mint and Pomegranate Salad
Servings: 4 Active time: 15 mins Total time: 45 mins

Ingredients

For the salad
2/3 cup soft dried apricots, peaches or mangoes
2/3 cup uncooked wild rice (4 ounces)
3 cups cold water
Sea salt
Freshly ground black pepper
1/2 cup pine nuts, toasted (see NOTE; may substitute shelled pistachios or pumpkin seeds)
2 medium carrots, cut into 1/4-inch dice (about 3/4 cup diced)
3 scallions, white and light-green parts, roughly chopped
Large handful fresh mint leaves
1 small bunch baby arugula (about 4 ounces, 3 1/2 to 4 loosely packed cups)

For the dressing
1/4 cup pomegranate molasses
1/4 cup extra-virgin olive oil
2 large cloves garlic, crushed and finely chopped
Sea salt
Freshly ground black pepper
2/3 cup fresh pomegranate seeds

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