Persian-Flavored Wild Rice Salad

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Recipe by Sass Smith

This is a recipe of my own, using flavor combinations from Iran and west-central Asia (not flavored with actual Persians, as the title might seem to suggest). Pomegranate syrup is available in Middle Eastern stores; there is also a product sold by Trader Joe's called "Pomegranate Glaze" which would work, too. If you feel that the syrup is too tart, you could add a tiny amount of sugar to smooth it out a bit. Walnut oil could also be substituted for the olive oil.

Ingredients Nutrition


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

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