Pomegranate Pilaf
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Annual Recipes 2003
- Yield Serves 4 to 6
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Ingredients
- 2 tablespoons unsalted butter
- 1 small red onion, cut into 1/4-inch pieces
- 1 cup basmati or jasmine rice
- 1 1/2 cups homemade or low-sodium canned chicken stock
- 1/2 cup chopped dried apricots
- 1/2 cup chopped unsalted pistachios or almonds
- 1/2 cup pomegranate seeds (about 1/2 pomegranate)
- 1 tablespoon chopped fresh thyme leaves
- Coarse salt and freshly ground pepper
Directions
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Melt butter in a medium saucepan over medium-low heat. Add onion, and cook until softened, about 4 minutes. Add rice; cook, stirring 1 minute to coat. Add chicken stock; bring to a boil. Cover, and reduce heat to low. Cook until rice has absorbed all liquid, 15 to 20 minutes.
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Remove from heat, and fluff with a fork. Stir in apricots, nuts, pomegranate seeds, and thyme. Season with salt and pepper, and serve immediately.
How did it turn out?
This really sounds yummy.. I love pomegranate and am always trying to find recipes that us it. I can't wait to try it this week end.
This really sounds yummy.. I love pomegranate and am always trying to find recipes that us it. I can't wait to try it this week end.