Persian-Flavored Wild Rice Salad

Ingredients:

Servings:4

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.