Persian-Flavored Wild Rice Salad - cooking recipe

Ingredients

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

Preparation

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.