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Simple Autumn Rice Pilaf

4.8 from 6 reviews

This simple autumn rice pilaf is a delicious gluten-free alternative to traditional stuffing. Simple & ready in 20 minutes so you can enjoy the flavor of the season!


  • 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)
  • 23 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


  1. Prepare one cup of rice according to the directions on the package, substituting chicken stock for water.
  2. Meanwhile, melt butter (or coconut oil) in a large skillet over medium heat. When the butter begins to sizzle, add the onions and cook for 2 minutes. Add the mushrooms and continue to cook until the onions are nearly translucent. Season with salt & pepper.
  3. Add spinach. Stir often to cook, reducing heat if rice is not done yet.
  4. Add cinnamon, garlic powder, sunflower seeds and dried cranberries. Stir well.
  5. Fold in cooked rice. Take care to stir well, but not to over-stir so rice doesn’t become mushy.
  6. Taste and season with salt & pepper as needed.


Vegetarian Option: Substitute vegetable stock for chicken stock, and replace butter with coconut oil.
Dairy-free Option: Substitute butter with coconut oil.
Inspired by The Organic Kitchen.

Keywords: Autumn Rice Pilaf