In a medium saucepan, cook your wild rice. Add water OR bone broth with rice to the pot and bring to a boil. Once boiling, reduce heat to low, cover and allow to cook (about 25 minutes).

In a large saute pan, melt 1 TBSP of butter. Once melted, add the sliced onions and cook on medium heat until carmelized and golden (about 5 minutes). Remove from heat and add another TBSP of truffle butter. Cook Cauliflower, turning once until both sides are golden brown. Add last TBSP of truffle butter and sauté sliced brussel sprouts until slightly charred around the edges. Reduce heat and incorporate rice into the pan. Add the other vegetables and adjust seasoning to taste with rosemary salt. Sprinkle with pomegranate seeds and serve!