Cook the rice in a large pan of boiling water according to package instructions, starting with the variety that takes the longest and adding the rest at appropriate times so that they all cook perfectly. Drain and rinse under cold running water. Set aside to drain.
Meanwhile, cook the kale for 2-3 minutes in a large pan of boiling water. Drain and refresh under cold running water. When cool, drain thoroughly and squeeze out the excess water with your hands.
Whisk all the dressing ingredients together in a small bowl.
Put the drained rice in a large mixing bowl and add the kale, herbs, chile, and half the pomegranate seeds and walnuts. Pour in three-quarters of the dressing and mix everything together thoroughly.
Transfer the salad to a serving dish and pour over the remaining dressing. Top with the remaining pomegranate seeds and walnuts and serve immediately.