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.

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.

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.

butter, red onion, basmati rice, vegetable stock, golden raisin, pomegranate seeds, pine nuts, dried thyme, salt & fresh ground pepper