Rice Pilaf Microwave Recipe
cooked with flavorful chicken broth. Add fresh lemon zest and toasted almonds.. delicous!

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This is an easy rice pilaf recipe cooked in chicken broth with onion and crunchy celery and enhanced with fresh lemon zest and toasted almonds for a special gourmet flavor. For something different serve the rice on a slice of acorn squash for a beautiful presentation.
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rice pilaf
recipe and photograph created by Peggy Bucholz
www.finedinings.com

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Recipe Type: rice pilaf, wild rice, lemon zest, chicken broth, almonds, microwave recipe, side dish

Prep Time: 10 min
Total Time:10 min
Servings: 2

Ingredients

1/2 cup wild and long grain white rice
1-1/3 cup chicken broth
1 tablespoon butter
1/4 cup onion, diced
1/4 cup celery, diced
Salt, to taste
1 teaspoon fresh lemon zest
1 tablespoon sliced almonds, toasted

Directions

In a 1 quart microwave safe casserole dish combine rice, chicken broth and butter. Cover with plastic wrap and microwave for 10 minutes. Add onion and celery; cook an additional 5 minutes more or until rice is cooked. Taste for seasoning, add salt if needed. Remove from microwave, add lemon zest and toasted almonds reserving 2 teaspoons for garnish.

Serve on acorn squash slices for a unique presentation, (optional). 

Acorn Squash Slices

Ingredients

2 slices acorn squash 1/4-inch thick squash, unpeeled
1 teaspoon green onion, sliced thinly
2 (1/2 cup) ramekins or custard cups
fresh rosemary sprig for garnish

Directions

Gently simmer squash slices in salted water for 5 minutes; carefully drain and put on serving plates. Spoon pilaf into ramekins pressing with the back of a spoon. Invert onto squash slices; garnish with green onion, rosemary, reserved lemon zest, toasted almonds and serve. This makes a nice presentation!


wine Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com