Persian Flavored Wild Rice Salad Recipes

PERSIAN-FLAVORED WILD RICE SALAD

Persian-Flavored Wild Rice Salad image

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.

Provided by Sass Smith

Categories Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 311.5, Fat 14.8, SaturatedFat 1.8, Cholesterol 3.6, Sodium 174.8, Carbohydrate 36.2, Fiber 3.5, Sugar 3.3, Protein 11.1

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