Persian-Flavored Wild Rice Salad

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

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

Directions

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.