By Chef Raya Belna of Wildcraft Yield: serves 4 2 c cooked heirloom red rice, cooled 1/2 c pomegranate seeds 1/2 c fresh basil, packed 1/4 c fresh mint, packed 1/2 red onion, diced juice from 2 small limes + zest 1 T white balsamic 2 T roasted walnut oil salt and white pepper to… Read More