The classic rice dish is studded with pistachios, red onion, and dried apricots; jewel-toned pomegranate seeds add color and crunch.

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Recipe Summary

Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Reviews (3)

32 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 4
Rating: Unrated
12/14/2009
How did it turn out?
Rating: Unrated
02/26/2009
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.
Rating: Unrated
02/26/2009
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.
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