Brown Rice Salad with Pomegranate and Cherry Dressing

Ingredients

• 1 cup long grain brown rice
• 2 cups water
• 3/4 cup pomegranate juice
• 1/2 cup dried Bing cherries
• 1 tbsp red wine vinegar
• 2 tsp fresh lemon juice
• 2 tsp honey
• 1 tsp Dijon mustard
• 1/2 tsp grated orange peel
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 cup oil
• 3/4 cup coarsely chopped toasted pecans
• 1/2 cup finely chopped red onion
• 1/4 cup finely chopped green onion
• 1/2 cup soft goat cheese, crumbled

Directions

1. Combine rice and water in a saucepan. Bring to a boil. Reduce heat and simmer, covered, for 40 – 45 minutes or until liquid is absorbed and rice is tender. Remove from heat and fluff rice with a fork; cool.
2. Pour pomegranate juice into a small nonreactive saucepan. Bring to a simmer over medium heat. Add dried cherries and remove from heat. Let stand for 15 – 20 minutes.
3. Strain pomegranate juice mixture through a strainer into a bowl; reserve pomegranate juice. Quarter cherries and set aside.
4. To prepare dressing, whisk together strained pomegranate juice and next 7 ingredients (vinegar through pepper) until combined. Gradually whisk in oil until blended.
5. Combine rice, cherries, pecans, red onion and green onion in a bowl. Add dressing and toss to coat. Sprinkle with cheese.