Persian-Flavored Wild Rice Salad

Ingredients

• 1 cup wild rice
• 2 cups chicken stock
• 2 tablespoons pomegranate syrup
• 1 tablespoon olive oil
• 1/2 cup walnuts

Directions

1. 1

   Cook wild rice according to package directions, substituting stock for water. Cool to room temperature.

2. 2

   Meanwhile, gently dry-toast the walnuts in a skillet, keeping a close eye on them. This should take 10 or so minutes.

3. 3

   Toss the cooled rice with oil, then syrup. Salt to taste.

4. 4

   Garnish with toasted walnuts.