Rice Pilaf

Wild Rice Pilaf with Lemon Zest and Almonds Recipe

This is an easy rice pilaf recipe with lemon zest and almonds. I like to serve it on a slice of acorn squash for a beautiful presentation.
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Rice Pilaf with Lemon Zest and Almonds

Recipe Type: rice, pilaf, wild rice, long grain white rice, 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 lemon zest
1 tablespoon sliced almonds, toasted

Directions

In a 1 qt. 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, (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 recommendation: Pinot Gris; Chardonnay