Pomegranate Pilaf
Ingredients
2 tablespoons (30 mL) butter
1/2 cup (125 mL) diced red onion
1 cup (250 mL) basmati or jasmine rice
1 1/2 cups (375 mL) chicken stock
1/2 cup (125 mL) chopped dried apricots
1/2 cup (125 mL) chopped almonds
1/2 cup (125 mL) pomegranate arils
1 tablespoon (15 mL) chopped fresh thyme leaves
Salt and pepper to taste
Directions
In a medium-size saucepan, melt butter over medium-low heat. Add onion and cook until softened, about 4 minutes. Add rice and cook, stirring about 1 minute, until all rice is coated. Add chicken stock and bring to a boil. Cover.