1. Cut onion into 1/4 inch pieces. 2. Melt butter over medium heat. Add onion and cook until softened but not brown. 3. Add rice and stir for 2 minutes to coat with the butter. 4. Add the vegetable stock and bring to a boil. 5. Cover, reduce heat to low and cook until all of the liquid is absorbed (approximately 15 minutes). 6. Meanwhile, toast pine nuts in a separate skillet over low heat. Stir constantly. Watch carefully as they burn easily. Set aside once toasted. 7. Remove rice from heat and fold in the raisins, pine nuts, pomegranate seeds and thyme. 8. Season with salt and pepper to taste and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
