Pomegranate and Pine Nut Pilaf

This is the food of the gods. You can reduce the amount of butter and pine nuts if you desire.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  tablespoons butter
• 1  small red onion
• 1  cup basmati rice
• 1 1⁄2 cups  vegetable stock
• 1⁄4 cup golden raisin
• 1⁄2 cup pomegranate seeds
• 1⁄2 cup pine nuts, toasted
• 1  teaspoon dried thyme
•  sea  salt & fresh ground pepper, to taste

Directions

1. Cut onion into 1/4 inch pieces.
2. Melt butter over medium heat. Add onion and cook until softened but not brown.
3. Add rice and stir for 2 minutes to coat with the butter.
4. Add the vegetable stock and bring to a boil.
5. Cover, reduce heat to low and cook until all of the liquid is absorbed (approximately 15 minutes).
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. Remove rice from heat and fold in the raisins, pine nuts, pomegranate seeds and thyme.
8. Season with salt and pepper to taste and serve.