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Microwave Veggie Pilaf

“This is an easy recipe to double. I usually chop any leftover veggies and freeze in plastic bags. Then after work, I can make this dish quickly using the frozen chopped vegetables.” Mary Houle - Stephenson, MI
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 1 cup uncooked instant rice
  • 1 cup water
  • 1/3 cup finely chopped onion
  • 1/3 cup finely chopped green pepper
  • 1/3 cup shredded carrot
  • 1/3 cup finely chopped celery
  • 3 tablespoons butter
  • 1 tablespoon beef bouillon granules
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • Dash pepper


  • In an ungreased 1-1/2-qt. microwave-safe dish, combine all ingredients. Cover and microwave on high for 6-8 minutes or until rice is tender, stirring once. Let stand, covered, for 5 minutes; fluff with a fork before serving.
Nutrition Facts
1 cup: 369 calories, 18g fat (11g saturated fat), 46mg cholesterol, 1338mg sodium, 47g carbohydrate (4g sugars, 3g fiber), 5g protein.

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Average Rating:
  • pajamaangel
    Jul 14, 2014

    I didn't have any coriander so I omitted that and it still tasted delicious. I would make this again.

  • valanddansmith
    Oct 6, 2011

    Loved the taste and texture of this dish! Left out the green pepper and coriander since I didn't have any on hand, and had to use a chicken boullion cube. It doesn't get much easier or quicker than this - will definitely make this again!