What a colorful (the photo doesn't do the colors justice) and festive side-dish to grace any holiday table; or spruce up a weeknight meal, for this was a cinch to make!
To make this lovely pilaf, red onion is sautéed in a small amount of butter until softened. Rice is added and stirred until the grains have been covered in butter, at which time chicken broth is added and brought to a boil, the pan is covered, and the heat is set to low, and the rice is cooked for about twenty minutes, until all the liquid has been absorbed.
Once the rice is cooked, and has been fluffed with a fork, apricots, almonds, pomegranate arils, thyme, salt, and pepper are added and combined; and voilà! You have one beautiful pilaf.
Serves 4 to 6
2 tablespoons unsalted butter
1 small red onion, cut into ¼-inch pieces
1 cup basmati or jasmine rice
1½ cups chicken broth
½ cup chopped dried apricots
½ cup chopped unsalted pistachios or almonds
½ cup pomegranate seeds (about ½ pomegranate)
1 tablespoon chopped fresh thyme leaves
Course salt and freshly ground pepper
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 with butter. Add chicken broth, and bring to a boil; cover, and reduce heat to low. Cook until all liquid has been absorbed, 15 to 20 minutes.
Remove from heat, fluff with a fork. Stir in the apricots, nuts, pomegranate seeds, and thyme. Season with salt and pepper, and serve immediately.
Martha Stewart Living: Annual Recipes 2003