POMEGRANATE PILAF

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Pomegranate Pilaf image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Yield Serves 4 to 6

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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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