Cook your mixed rice according to package instructions, using a ratio of 1 cup rice to 2 cups water. Once done, spread the rice on a baking sheet to cool for about 10 minutes.

In a medium bowl, whisk together the dressing ingredients: olive oil, white wine vinegar, orange juice, lemon juice, maple syrup, cumin, coriander, cinnamon, salt, and pepper.

Heat olive oil in a skillet over medium heat. Sauté chopped scallions and minced garlic for about 1 minute until fragrant.

Add cooled mixed rice to the skillet and stir gently for about 2 minutes until heated through.

In a large bowl, combine the rice mixture with pistachios, parsley, mint, and pomegranate arils. Add half of the dressing and toss gently.

Drizzle remaining dressing on the salad, toss gently, taste, and adjust seasoning. Serve chilled or at room temperature.