Persian-Flavored Wild Rice Salad
1 cup wild rice
2 cups chicken stock
2 tablespoons pomegranate syrup
1 tablespoon olive oil
1/2 cup walnuts
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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