Cook the brown rice and wild rice in separate pots. In each pot place 1 cup of rice with 2.5 cups of water. Allow the water to boil and then simmer for about 45 minutes.
While the rice is cooking get the pomegranate seeds out of the pomegranate.
Place olive oil, lemon juice, honey and salt in a food processor. Skin the lemon and place it in whole instead of juicing it. It creates a great creamy consistency and allows you to leave some of the pith in the dressing which is super nutritious!
Slightly toast the walnuts in a toaster oven, in the oven or on a pan over the stove, just so they get slightly fragrant. Watch them so they do not burn!
Chop up the fresh herbs.
Once the rice is cooked mix everything together except for the herbs. The heat from the rice will cause them to brown so once the dish has slightly cooled, add them in and stir around.
Now eat and enjoy!