Simple Autumn Rice Pilaf

Name: Simple Autumn Rice Pilaf
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup jasmine rice, uncooked; 1 1/2 cups chicken stock (how to make homemade); 3 Tbsp unsalted butter; 1/2 large onion, diced; 1 cup mushrooms, diced (about 2oz); 2-3 loosely packed cups spinach or baby kale; 1/4 cup sunflower seeds; 1/2 cup dried cranberries; 1 tsp cinnamon; 1/2 tsp garlic powder; salt & pepper to taste

By Tiffany Published November 14, 2019 • Last Updated February 9, 2021 31 Comments

Jump to Recipe·Print Recipe

This simple autumn rice pilaf is a delicious gluten-free alternative to traditional stuffing, made with homemade dried cranberries and Instant pot brown rice. Simple & ready in 20 minutes so you can enjoy the flavor of the season!

Everything You Need to Know About

1. What is rice pilaf?

2. Autumn Rice Pilaf Ingredients

3. How to Make Autumn Rice Pilaf Recipe

4. More Rice Side Dishes

5. Watch How to Make Simple Autumn Rice Pilaf

6. Simple Autumn Rice Pilaf

Do you ever find a new recipe that you love so much, you just want to make it over and over again?

That’s how I feel about this autumn rice pilaf. Although the calendar is just now turning November, we’ve been eating this dish for weeks. The smell of cinnamon, the tang of cranberry and the lovely, healthy green factor… not to mention that it’s all mixed up in the ever so frugal whole grain rice? Yum! It’s like Thanksgiving in a bowl!

We’ve had this dish more times than I have fingers on one hand, I kid you not. Partly to make sure my measurements are right – a true struggle since I rarely measure anything anymore. Then if I do happen to remember to measure, I forget to write it down. And if I happen to remember to write it down, I can’t find the paper I wrote it on.

Am I the only one this happens to?

*sigh*

So that accounts for two of the batches. The other three (or more?) were because this dish is easy. And because I already had everything in the pantry. And it’s really, really good!

What is rice pilaf?

This is a question I had to ask myself when I saw this dish. The original recipe called for barley and isn’t a pilaf. But when I substituted rice because I didn’t have any barley in the pantry, the name “pilaf” came to mind.

My #1 tip to saving money on groceries is to use the food you already have! Use this Substitution Guide to start saving today!

Basically a pilaf is a rice dish or grain dish where the grain is cooked in broth and then vegetables or meat is added in. Using some of the elements of the above recipe, and thinking of all things “fall flavored”, this autumn rice pilaf was born.

Lo and behold, the dish turned out pretty good and Mr. Crumbs gave the go-ahead to make it again. So I did! After more tweaking, it became what you see here.

Autumn Rice Pilaf Ingredients

Rice. You can use long-grain white rice like jasmine or basmati rice. Or brown rice. (Here’s how I make Instant Pot Brown Rice.)
Chicken Broth. Use chicken broth instead of water to cook your rice. This adds a unique flavor and brings out great depth! (Here’s how I make chicken stock from kitchen scraps.)
Vegetables. I used onions, mushrooms, and kale. You can use just those or sub other veggies you have on hand. Vegetable pilaf is flexible!
Sunflower seeds. I thought the taste of sunflower seeds worked great with this autumn rice pilaf. Other options for crunch include pepitas (hulled pumpkin seeds), chopped pecans, walnuts or almonds.
Dried Cranberries. If you don’t stock dried cranberries in your pantry, raisins would make an excellent substitute. (Here’s how to dry your own cranberries.)
Spices. Here’s where the magic happens. A touch of cinnamon, garlic, salt, and pepper brings this dish to life!

How to Make Autumn Rice Pilaf Recipe

As written, this recipe serves 4 without much leftover. However, I make 1 1/2 times the recipe to allow ample for dinner plus a few lunches leftover too.

To cook your rice on the stove-top: Add chicken stock and rice, bring to a boil, cook until the liquid has been absorbed, and fluff with a fork.
Or cook your rice in a rice cooker or Instant Pot. Here’s my Instant Pot Brown Rice recipe. White rice typically takes 15 minutes to be done and 25 minutes for brown rice.
As your rice cooks heat up butter or coconut oil in a large skillet. Saute your vegetables until the onions are translucent. Add your greens and cook until wilted. Turn the heat to medium or low if you’re still waiting on the rice.
Add your spices and nuts and cranberries. Mix well and then fold in your cooked rice. Serve warm!

You COULD even use up leftover rice to make this dish. The flavor won’t be quite as full if you didn’t cook your rice in the chicken stock, but it would still be a great side dish to use up leftover rice!

More Rice Side Dishes

Watch How to Make Simple Autumn Rice Pilaf

You May Also Enjoy These Recipes

Instant Pot steamed vegetables make an easy side dish for any recipe, even without a steamer basket! Use a broccoli and carrot medley, or root vegetables. :: DontWastetheCrumbs.com

These are the best Roasted Potato Wedges you'll ever taste! A super easy, frugal and healthy recipe that comes perfectly roasted and crispy every time!

Sheet pan with roasted potatoes seasoned with herbs and a wooden spoon taking a scoop. Text overlay says, "Failproof Oven Roasted Potatoes".