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 walnut

Cooking Instructions:

Cook wild rice according to package directions, substituting stock for water. Cool to room temperature. Meanwhile, gently dry-toast the walnuts in a skillet, keeping a close eye on them. This should take 10 or so minutes. Toss the cooled rice with oil, then syrup. Salt to taste. Garnish with toasted walnuts.

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