Preheat oven to 375 degrees F.

In a pot, put wild rice and 3 cups of water. Bring to a boil. Reduce heat to low and simmer covered for 45 minutes. Drain off any excess water.

In another pot, put brown rice and 1 1/2 cups of water. Bring to a boil. Reduce heat to low and simmer covered for 20 minutes. Allow to stand covered and undisturbed for another 10 minutes.

While rices are cooking, prepare Brussels sprouts. Remove any browning leaves, trim stem and cut in half. Toss Brussel sprouts with avocado oil and season with 1/2 tsp sea salt. Top with freshly ground black pepper, to taste. Spread Brussels sprouts on a baking sheet in one layer. Roast for 35 minutes, stirring halfway through. 

In a large bowl, put cooked wild rice, brown rice, Brussel sprouts, pomegranate seeds, parsley, hazelnuts, extra virgin olive oil and the remaining 1 tsp of sea salt. Toss well. Taste and adjust seasoning adding sea salt and pepper, to taste.