Jeweled Brown Rice Salad

• 1 cup long or short grain brown rice
• 1 1/2 cups water
• 2 TBS olive oil
• Seeds of 1 medium-size pomegranate
• 1/2 cup golden raisins
• 1/2 cup whole, unblanched almonds, toasted until golden
• 1 yellow bell pepper, cored, seeded, and cut into fine matchsticks
• 1/3 cup freshly chopped parsley
• 4 scallions, thinly sliced on a diagonal
• 1 TBS red wine vinegar
• salt & pepper, to taste
• 1/2 cup feta cheese, crumbled

1. 1. Set oven to 375 degrees. Spread the rice in an 8 or 9 inch square baking dish
2. 2. Bring water to boil and pour over rice.. Cover dish tightly with foil, transfer to oven, and bake for about 50 minute or until liquid has been absorbed.
3. 3. Remove rice from oven, carefully pee back foil, and fluff rice with a fork. Transfer to a large bowl and leave to cool.
4. 4. Sprinkle the rice with oil and toss gently with 2 forks.
5. 6. Add pomegranate seeds, raisins, almonds, bell pepper, parsley, scallions, vinegar, salt and pepper. Garnish with feta.

brown rice, water, olive oil, pomegranate, golden raisins, unblanched almonds, yellow bell pepper, freshly chopped parsley, scallions, red wine vinegar, salt, feta cheese

Taken from www.epicurious.com/recipes/member/views/jeweled-brown-rice-salad-52948201 (may not work)