Pomegranate and Pine Nut Pilaf

Recipe by Shannon Cooks
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut onion into 1/4 inch pieces.
  • Melt butter over medium heat. Add onion and cook until softened but not brown.
  • Add rice and stir for 2 minutes to coat with the butter.
  • Add the vegetable stock and bring to a boil.
  • Cover, reduce heat to low and cook until all of the liquid is absorbed (approximately 15 minutes).
  • Meanwhile, toast pine nuts in a separate skillet over low heat. Stir constantly. Watch carefully as they burn easily. Set aside once toasted.
  • Remove rice from heat and fold in the raisins, pine nuts, pomegranate seeds and thyme.
  • Season with salt and pepper to taste and serve.
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