Pomegranate And Pine Nut Pilaf

1. 1

   Cut onion into 1/4 inch pieces.

2. 2

   Melt butter over medium heat. Add onion and cook until softened but not brown.

3. 3

   Add rice and stir for 2 minutes to coat with the butter.

4. 4

   Add the vegetable stock and bring to a boil.

5. 5

   Cover, reduce heat to low and cook until all of the liquid is absorbed (approximately 15 minutes).

6. 6

   Meanwhile, toast pine nuts in a separate skillet over low heat. Stir constantly. Watch carefully as they burn easily. Set aside once toasted.

7. 7

   Remove rice from heat and fold in the raisins, pine nuts, pomegranate seeds and thyme.

8. 8

   Season with salt and pepper to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.