Persian-Flavored Wild Rice Salad

Persian-Flavored Wild Rice Salad

Ingredients:
wild rice, raw
soup, chicken broth or bouillon, dry
syrup, maple, canadian
oil, olive, salad or cooking
nuts, walnuts, english

Directions:
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.