Wild Rice and Broccoli Salad

Salad

1 cup wild rice

2 cups cut broccoli florets, cut into smaller than half inch pieces

1 cup green beans, cut into smaller than half inch pieces

1 small onion, minced

1 bell pepper, chopped

1 green apple, cubed

½ cup dried apricots, chopped

½ cup pomegranate seeds

¾ cup peeled sliced almonds

Dressing

½ cup extra virgin olive oil

½ cup red wine vinegar

1 lemon, juice and zest

1 large garlic clove grated

salt and pepper

Cook the wild rice on the stove in 2 cups of water for about 50 minutes on simmer with a few teaspoons of salt (or according to package instructions). While the rice is cooking whisk together all the dressing ingredients in a large bowl. Add the green beans and broccoli to the bowl. Once the rice is cooked, dump the hot rice onto the green beans and broccoli covering them to lightly blanch the vegetables. Add the remaining salad ingredients and toss thoroughly. Season to taste. Let the salad marinate for a few hours and serve at room temperature.