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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
red onion	1			-	-	-	-
basmati rice	1	cup		-	-	-	-
vegetable stock	1 1/2	cups		16.575	3.083	0.7956	0.23199999999999998
golden raisin	1/4	cup		124.575	32.802	1.3984	0.1898
pomegranate seed	1/2	cup		-	-	-	-
pine nut	1/2	cup	toasted	454.275	8.829	9.2407	46.1498
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
sea salt pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.