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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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another recipe for pomegranate lovers of this edible rubies fruit! This pilaf is colorful and a simple but an elegant addition to your menu Ingredients:
2 tbs butter |
1/2 cup diced red onion |
1 cup jasmine or basmati rice |
1 1/2 cups chicken stock |
1/2 cup dried apricots |
1/2 cup chopped almonds |
1/2 cup pomegranate ariels ( seeds ) |
1 tbs fresh thyme leaves |
salt and pepper to taste |
Directions:
1. Cook onion in a sauce pan with the butter, about 4 minutes until softened
2. . add th rice and cook about a minute till rice is coated
3. Add the stock
4. bring to a boil
5. Cover and reduce heat to low
6. Cook until liquid is absorbed, about 20 minutes
7. Fluff with a fork
8. Stir in almonds, pomegrante ariels and apricots
9. Add thyme and season to taste
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