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Pomegranate Pilaf

Pomegranate Pilaf

Annual Recipes 2003 http://www.marthastewart.com/317725/pomegranate-pilaf
4.2
Rated
84100(5)5
  • Yield Serves 4 to 6

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

  1. 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.
  2. Remove from heat, and fluff with a fork. Stir in apricots, nuts, pomegranate seeds, and thyme. Season with salt and pepper, and serve immediately.

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