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1/4 Cup Wild Rice Mix
1/2 Cup Brown Rice
2 Cups Beans, cooked (I used the Great Northern Beans)
3/4 Cup Fresh Pomegranates
1/2 Cup Dried Cranberries
2 Clementines, peeled & sliced
Walnuts and Slivered Almonds, lightly toasted
1/2 Cup Chopped Scallions/Green Onions
Mint Leaves, torn
Salt
Vinaigrette/Dressing:
4 Tablespoons Orange Juice
1.5 Teaspoons Fresh Ginger Juice
2.5 Tablespoon Extra Virgin Olive Oil or Sesame Oil for Asian Flavors (I used Sesame Oil)
1/2 Teaspoon Sugar
Salt
2 Tablespoons Fresh Mint, chopped and muddled or mushed
Red Pepper Flakes
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