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Rice
Pilaf
with Lemon and Almonds
source: recipe and photograph created by www.finedinings.com
a delicious easy and refreshing rice pilaf recipe, it's a
keeper! Serve on an acorn squash slice, if desired
Serves 2
1/2 cup wild and long grain white rice
1-1/3 cups 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 microwave dish combine rice, broth and butter, cover with plastic wrap, microwave
for 10 minutes. Add onion and celery, cook an additional 5 minutes more or until
rice is done.
Taste for
seasoning, add salt if needed. Add lemon zest and almonds reserving 1 teaspoon each for garnish.
Serve on acorn squash slice, if desired
Acorn
Squash Presentation
2 acorn squash slices, 1/4-inch
thick
1 teaspoon green onions, sliced thinly
fresh rosemary, for garnish
Gently simmer
squash slices in salted water for 5 minutes; carefully drain and put on serving
plates. Press rice pilaf into two small 1/2 cup ramekins, invert onto squash slices; garnish
with green onion, rosemary, reserved lemon zest and almonds and serve.
Wine recommendation: Chardonnay
See more of my
Side Dish
recipes with photograph
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