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


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

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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


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


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


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


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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