50+ Delicious Fall Rice Recipes to Warm Your Heart

As the days grow shorter and the air turns crisp, fall invites us to savor the warm, comforting flavors of the season. One of the most versatile and beloved staples in cooking is rice.

It’s the perfect canvas for autumn-inspired ingredients like pumpkin, apples, cranberries, and hearty vegetables. In this collection of 50+ Fall Rice Recipes, you’ll discover an array of delightful dishes that celebrate the rich flavors of the harvest season.

From savory risottos and hearty casseroles to refreshing salads, these recipes will warm your heart and fill your home with the inviting aromas of fall.

Whether you’re preparing a cozy dinner for family or entertaining guests for the holidays, these rice recipes offer something for everyone, showcasing the best of autumn’s bounty.

50+ Delicious Fall Rice Recipes to Warm Your Heart

As we gather around the table this fall, let these 50+ Fall Rice Recipes inspire your culinary adventures. Each recipe reflects the beauty and flavors of the season, allowing you to create memorable meals that bring friends and family together.

Whether you’re in the mood for a creamy risotto, a hearty casserole, or a vibrant salad, there’s a recipe here to suit every occasion and taste.

So, embrace the warmth of your kitchen and the deliciousness of fall.

Dive into these recipes, experiment with seasonal ingredients, and enjoy the bountiful harvest that autumn has to offer!

Pumpkin Risotto with Sage

This creamy Pumpkin Risotto with Sage captures the essence of fall with its rich flavors and comforting texture. The combination of arborio rice, pureed pumpkin, and aromatic sage creates a warm dish that’s perfect for chilly evenings. Not only is this risotto delightful, but it also provides a satisfying way to incorporate seasonal produce into your diet.

Ingredients:

• 1 cup arborio rice
• 2 cups pumpkin puree
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• Salt and pepper to taste
• Fresh sage leaves for garnish (optional)

Instructions:

1. In a saucepan, heat the broth over low heat. Keep it warm but not boiling.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and fresh sage, cooking for another minute until fragrant.
4. Add the arborio rice to the skillet and toast it for 2–3 minutes, stirring frequently.
5. Pour in the white wine, stirring continuously until it is mostly absorbed.
6. Gradually add the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more.
7. After about 18–20 minutes, when the rice is creamy and al dente, stir in the pumpkin puree and Parmesan cheese.
8. Season with salt and pepper to taste, and cook for an additional 2 minutes.
9. Remove from heat and let it rest for a few minutes before serving.
10. Garnish with fresh sage leaves if desired.

Pumpkin Risotto with Sage is a quintessential fall dish that brings warmth and comfort to your table. The creamy texture of the risotto pairs beautifully with the earthy notes of pumpkin and sage, making it a standout in any autumn meal. This dish not only satisfies the palate but also provides a wonderful way to celebrate the flavors of the season. Whether served as a main dish or a side, this risotto is sure to become a cherished recipe in your fall repertoire.

Apple and Cheddar Rice Casserole

This Apple and Cheddar Rice Casserole is a delightful blend of sweet and savory flavors, making it a perfect comfort food for fall gatherings. The tartness of the apples balances the sharpness of the cheddar, resulting in a unique and satisfying dish. It’s an excellent choice for a hearty side dish or a light main course that embodies the essence of the season.

Ingredients:

• 2 cups cooked rice (white or brown)
• 1 large apple, diced (such as Granny Smith or Honeycrisp)
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 1/4 cup walnuts, chopped (optional)
• 2 tablespoons butter
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup chicken or vegetable broth

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a skillet, melt butter over medium heat. Add the diced onion and celery, sautéing until soft, about 5 minutes.
3. In a large bowl, combine the cooked rice, sautéed onion and celery, diced apple, walnuts, thyme, and half of the cheddar cheese. Season with salt and pepper to taste.
4. Pour in the chicken or vegetable broth and mix well to combine.
5. Transfer the mixture to a greased 9×13 inch baking dish. Top with the remaining cheddar cheese.
6. Bake for 25–30 minutes or until the cheese is melted and bubbly.
7. Let it cool for a few minutes before serving.

The Apple and Cheddar Rice Casserole offers a delightful mix of textures and flavors that epitomize fall dining. The sweetness of the apples complements the sharpness of the cheddar, creating a dish that is both comforting and unique. This casserole is not only easy to prepare but also makes a wonderful addition to any holiday table or family gathering. Serve it as a side dish or as a stand-alone meal, and enjoy the cozy aromas and tastes of autumn in every bite.

Wild Rice and Butternut Squash Pilaf

This Wild Rice and Butternut Squash Pilaf is a hearty and nutritious dish that showcases the vibrant flavors of fall. The nutty wild rice pairs beautifully with the sweet roasted butternut squash, making it a satisfying and colorful addition to your autumn meals. This pilaf is not only delicious but also packed with nutrients, making it a fantastic option for health-conscious eaters.

Ingredients:

• 1 cup wild rice, rinsed
• 2 cups vegetable broth or water
• 1 small butternut squash, peeled and diced
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 1/2 cup dried cranberries
• 1/4 cup pecans or walnuts, chopped
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, pepper, and cinnamon. Spread it on a baking sheet and roast for 20–25 minutes, or until tender.
2. In a medium saucepan, combine the wild rice and vegetable broth or water. Bring to a boil, then reduce to a simmer, cover, and cook for about 45 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork.
3. In a large skillet, heat olive oil over medium heat. Sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
4. In a large mixing bowl, combine the cooked wild rice, roasted butternut squash, dried cranberries, and chopped nuts. Stir until well combined.
5. Season with salt and pepper to taste. Garnish with fresh parsley if desired.

The Wild Rice and Butternut Squash Pilaf is a delightful celebration of fall flavors and textures. This dish not only looks stunning on the plate with its vibrant colors but also offers a satisfying blend of nutty, sweet, and savory elements. It’s an excellent choice for holiday dinners, potlucks, or a cozy family meal at home. Plus, its nutritional benefits make it a wholesome option that will leave everyone feeling nourished and happy. Enjoy this pilaf as a side or a main dish, and let its comforting flavors warm your heart this fall.

Spiced Cranberry Rice Pilaf

This Spiced Cranberry Rice Pilaf is a delightful blend of sweet and savory flavors, showcasing the festive essence of fall. The combination of aromatic spices, tart cranberries, and fluffy rice creates a dish that’s not only beautiful but also bursting with flavor. It’s a perfect side for holiday gatherings or a comforting dish for a family dinner.

Ingredients:

• 1 cup basmati rice
• 2 cups vegetable or chicken broth
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds (or pecans)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cumin
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the basmati rice, cinnamon, nutmeg, cumin, salt, and pepper to the saucepan, stirring to combine.
4. Pour in the broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
5. Remove from heat and stir in the dried cranberries and sliced almonds. Fluff with a fork and let it sit covered for 5 minutes.
6. Serve warm, garnished with fresh parsley if desired.

The Spiced Cranberry Rice Pilaf is a vibrant addition to any fall table, showcasing a lovely balance of flavors and textures. The tartness of the cranberries contrasts beautifully with the warm spices, making each bite a delightful experience. This pilaf is not only perfect for special occasions but also easy enough for weeknight dinners. It’s a fantastic way to elevate your rice dishes while incorporating seasonal ingredients, ensuring that your meals are both festive and comforting.

Maple-Glazed Carrot and Rice Salad

This Maple-Glazed Carrot and Rice Salad is a refreshing and nutritious dish that perfectly embodies the flavors of fall. The sweet maple dressing enhances the natural sweetness of roasted carrots, while the rice provides a hearty base. This salad can be served warm or cold, making it versatile for various occasions, from potlucks to family gatherings.

Ingredients:

• 1 cup cooked brown rice
• 2 large carrots, peeled and sliced
• 1/4 cup maple syrup
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1/4 cup walnuts or pecans, chopped
• Fresh arugula or spinach for serving (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the sliced carrots with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until tender and caramelized.
2. In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, cinnamon, salt, and pepper.
3. In a large mixing bowl, combine the cooked brown rice, roasted carrots, and chopped nuts. Drizzle with the maple dressing and toss to coat.
4. Serve warm over a bed of fresh arugula or spinach, if desired.

The Maple-Glazed Carrot and Rice Salad is a delightful medley of flavors that showcases the natural sweetness of fall produce. The roasted carrots, enhanced by the maple dressing, create a dish that’s both satisfying and light. This salad not only serves as a fantastic side dish but can also stand alone as a main course for a light lunch or dinner. Its beautiful colors and delicious taste make it a hit for any autumn gathering, allowing you to enjoy the best flavors of the season in a healthy and enjoyable way.

Sausage and Mushroom Risotto

This Sausage and Mushroom Risotto is a hearty and flavorful dish that captures the essence of comfort food in the fall. The combination of savory sausage, earthy mushrooms, and creamy risotto makes for a satisfying meal that’s perfect for chilly evenings. This dish is not only delicious but also easy to customize with your favorite vegetables or herbs.

Ingredients:

• 1 cup arborio rice
• 2 cups chicken or vegetable broth
• 1 cup Italian sausage, casings removed
• 1 cup mushrooms, sliced (such as cremini or shiitake)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a saucepan, heat the broth over low heat. Keep it warm but not boiling.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the sausage to the skillet, breaking it apart with a spoon, and cook until browned, about 5–7 minutes.
4. Stir in the mushrooms and garlic, cooking until the mushrooms are tender.
5. Add the arborio rice to the skillet, stirring to coat in the oil and meat mixture. Cook for 2 minutes.
6. Pour in the white wine (if using) and cook until mostly absorbed.
7. Gradually add the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more.
8. Once the rice is creamy and tender (about 18–20 minutes), stir in the Parmesan cheese and thyme. Season with salt and pepper to taste.
9. Remove from heat and let it sit for a few minutes before serving. Garnish with fresh parsley if desired.

Sausage and Mushroom Risotto is a comforting dish that encapsulates the heartiness of fall cuisine. The combination of savory sausage and earthy mushrooms creates a rich flavor profile that pairs beautifully with the creamy arborio rice. This risotto is a perfect choice for a family dinner or a special occasion, providing warmth and satisfaction in every bite. With its versatility, you can easily adapt the recipe to include seasonal vegetables or herbs, making it a fantastic go-to dish throughout the fall season.

Pumpkin and Sage Risotto

This Pumpkin and Sage Risotto is a creamy, comforting dish that perfectly captures the essence of fall. The sweet, earthy flavor of pumpkin pairs beautifully with the aromatic notes of fresh sage, creating a warm and inviting meal. This risotto is not only a delicious main dish but also a stunning centerpiece for any autumn gathering.

Ingredients:

• 1 cup arborio rice
• 4 cups vegetable or chicken broth
• 1 cup pumpkin puree (canned or fresh)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Toasted pumpkin seeds for garnish (optional)

Instructions:

1. In a saucepan, heat the broth over low heat to keep it warm.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the arborio rice, stirring to coat the grains with oil and cooking for 2–3 minutes until slightly toasted.
5. Pour in the white wine, stirring continuously until absorbed.
6. Gradually add the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more.
7. Once the rice is creamy and al dente (about 18–20 minutes), stir in the pumpkin puree, sage, and Parmesan cheese. Season with salt and pepper to taste.
8. Serve warm, garnished with toasted pumpkin seeds if desired.

Pumpkin and Sage Risotto is a decadent fall dish that marries the richness of pumpkin with the herbal notes of sage, making it a perfect comfort food. The creamy texture and savory flavor make it a standout choice for cozy dinners or festive gatherings. This risotto can be easily adapted by adding sautéed mushrooms or spinach for extra depth and nutrition, ensuring that it remains a versatile favorite throughout the fall season. Each bite of this dish is like a warm hug, bringing the flavors of autumn to your table.

Apple and Cheddar Rice Casserole

This Apple and Cheddar Rice Casserole is a delightful combination of sweet and savory flavors that perfectly encapsulates the essence of fall. The creamy rice, paired with tender apples and sharp cheddar cheese, creates a dish that is both comforting and unique. It’s an excellent choice for a side dish at holiday meals or as a warm main course.

Ingredients:

• 2 cups cooked white or brown rice
• 2 large apples, peeled, cored, and diced (such as Granny Smith or Honeycrisp)
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup milk
• 1/4 cup sour cream
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1 teaspoon thyme (fresh or dried)
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. In a large mixing bowl, combine the cooked rice, sautéed onion, diced apples, cheddar cheese, milk, sour cream, thyme, salt, and pepper. Mix well until combined.
4. Transfer the mixture to a greased casserole dish. If desired, sprinkle breadcrumbs on top for added crunch.
5. Bake for 25–30 minutes or until the cheese is melted and bubbly.
6. Serve warm, garnished with extra thyme or apple slices if desired.

Apple and Cheddar Rice Casserole is a heartwarming dish that showcases the beauty of autumn ingredients. The sweet apples and sharp cheddar create a delightful contrast that surprises the palate, making this casserole a standout option for holiday dinners or potluck gatherings. Its creamy texture and rich flavors are comforting, yet the dish remains light enough for a cozy family meal. This recipe invites creativity, allowing you to experiment with different types of cheese or even add cooked sausage for extra heartiness. It’s a beautiful way to celebrate the fall harvest on your dinner table.

Fall Vegetable Fried Rice

This Fall Vegetable Fried Rice is a colorful and nutritious dish that incorporates the vibrant vegetables of the season. It’s a fantastic way to use up leftover rice and a variety of fall produce, making it not only delicious but also a smart choice for reducing food waste. This fried rice is versatile and can be served as a main dish or a hearty side.

Ingredients:

• 3 cups cooked rice (preferably day-old)
• 1 cup butternut squash, diced
• 1 cup Brussels sprouts, halved
• 1 cup kale, chopped
• 2 carrots, diced
• 3 green onions, sliced
• 2 eggs, beaten (optional for a vegetarian dish)
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 teaspoon sesame oil (optional)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the butternut squash and Brussels sprouts, cooking until slightly tender, about 5 minutes.
2. Stir in the diced carrots and cook for another 3 minutes until they begin to soften.
3. Add the kale and green onions, cooking until the kale is wilted.
4. Push the vegetables to one side of the skillet and pour the beaten eggs (if using) into the empty side. Scramble until fully cooked, then mix with the vegetables.
5. Add the cooked rice, soy sauce, sesame oil, salt, and pepper. Stir-fry for about 5 minutes, ensuring the rice is heated through and well combined with the vegetables.
6. Serve hot, garnished with fresh parsley if desired.

Fall Vegetable Fried Rice is a vibrant and satisfying dish that highlights the best of the season’s produce. The combination of sweet butternut squash, hearty Brussels sprouts, and nutrient-rich kale not only adds color to your plate but also packs a nutritional punch. This recipe is an excellent way to repurpose leftover rice, making it a quick and economical option for busy weeknights. Additionally, you can customize it with your favorite fall vegetables or proteins, making it a flexible and delightful meal for any occasion. Embrace the flavors of fall with this wholesome and delicious fried rice!

Maple Bacon Rice Bowl

This Maple Bacon Rice Bowl is a sweet and savory dish that captures the essence of fall flavors. The smoky richness of bacon combined with the sweetness of maple syrup and the hearty texture of rice creates a comforting and satisfying meal. It’s perfect for a cozy dinner or a festive brunch, bringing a delightful twist to traditional rice bowls.

Ingredients:

• 2 cups cooked brown rice
• 6 strips of bacon, chopped
• 1/2 cup maple syrup
• 1 cup Brussels sprouts, halved
• 1 apple, cored and diced
• 1/4 cup walnuts, chopped (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels, leaving the rendered fat in the skillet.
2. Add the Brussels sprouts to the skillet and sauté in the bacon fat until golden brown, about 5–7 minutes. Season with salt and pepper.
3. Stir in the diced apple and cook for another 2–3 minutes until softened.
4. In a small bowl, combine the maple syrup with the cooked rice, mixing until evenly coated.
5. To assemble the bowls, layer the maple-infused rice, sautéed Brussels sprouts, and apples in serving bowls. Top with crispy bacon and walnuts (if using).
6. Garnish with fresh parsley and serve warm.

The Maple Bacon Rice Bowl is a delightful fusion of flavors that will warm your heart and satisfy your taste buds. The crispy bacon brings a smoky richness, while the maple syrup adds a touch of sweetness, making this dish a perfect representation of fall’s bounty. It’s an ideal recipe for those looking to elevate their rice dishes, combining textures and flavors in a way that feels both indulgent and comforting. This versatile bowl can be adjusted to include your favorite seasonal ingredients, ensuring it remains a go-to dish throughout the autumn months. Whether enjoyed for breakfast, lunch, or dinner, this rice bowl is sure to become a family favorite.

Cranberry and Pecan Pilaf

Cranberry and Pecan Pilaf is a vibrant and flavorful dish that highlights the classic fall ingredients of cranberries and pecans. The nutty rice is complemented by the tartness of the cranberries and the crunch of the pecans, creating a perfect balance of flavors and textures. This pilaf makes an excellent side dish for holiday meals or a delightful vegetarian main course.

Ingredients:

• 1 cup long-grain rice (such as basmati or jasmine)
• 2 cups vegetable broth or water
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a saucepan, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the rice to the onion mixture, stirring for 2–3 minutes to lightly toast the rice.
4. Pour in the vegetable broth, cranberries, cinnamon, salt, and pepper. Bring to a boil, then reduce to a simmer, covering and cooking for 15–20 minutes or until the rice is tender and the liquid is absorbed.
5. Once cooked, fluff the rice with a fork and stir in the chopped pecans.
6. Serve warm, garnished with fresh parsley.

Cranberry and Pecan Pilaf is a festive dish that perfectly embodies the flavors of fall. The tartness of the cranberries adds a refreshing contrast to the nutty, buttery pecans, making this pilaf a delicious accompaniment to roasted meats or a delightful standalone vegetarian dish. The hint of cinnamon ties everything together, enhancing the seasonal warmth that makes autumn so special. This recipe is easy to prepare and can be made in advance, allowing you to focus on enjoying time with family and friends. Whether as part of your holiday spread or a comforting weeknight dinner, this pilaf is sure to impress.

Curried Cauliflower Rice with Raisins

Curried Cauliflower Rice with Raisins is a delightful, healthy twist on traditional rice dishes that incorporates the warm spices of fall. This dish combines the nutty flavor of cauliflower rice with aromatic curry spices and sweet raisins, creating a colorful and flavorful meal. It’s a perfect side dish for holiday feasts or a light, nutritious main course.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1/2 cup raisins
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for an additional minute.
3. Add the curry powder and turmeric, cooking for another minute until fragrant.
4. Stir in the cauliflower rice and raisins, cooking for 5–7 minutes until the cauliflower is tender. Season with salt and pepper to taste.
5. Serve warm, garnished with fresh cilantro if desired.

Curried Cauliflower Rice with Raisins is a vibrant dish that celebrates the flavors of fall while providing a healthy, low-carb alternative to traditional rice. The aromatic spices and sweet raisins create a delightful balance that elevates the humble cauliflower to new heights. This dish is not only visually appealing but also packed with nutrients, making it an excellent choice for those seeking healthier meal options without sacrificing flavor. Whether served alongside roasted meats, as a base for a protein of your choice, or enjoyed on its own, this cauliflower rice will be a refreshing addition to your fall menu. Embrace the spices of autumn and enjoy a dish that is both comforting and nourishing.

Pumpkin and Sage Risotto

Pumpkin and Sage Risotto is a creamy, comforting dish that showcases the flavors of fall. The natural sweetness of pumpkin pairs beautifully with the aromatic sage, creating a rich and satisfying meal that’s perfect for chilly evenings. This dish is not only a wonderful main course but also an impressive side for holiday gatherings.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup pumpkin puree (canned or fresh)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. In a saucepan, heat the vegetable broth over low heat to keep warm.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and fresh sage, cooking for another minute until fragrant.
4. Add the Arborio rice to the skillet, stirring to coat the grains with oil. Cook for 2–3 minutes until lightly toasted.
5. Pour in the white wine (if using) and stir until absorbed.
6. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue this process for about 20–25 minutes until the rice is creamy and al dente.
7. Stir in the pumpkin puree and Parmesan cheese, mixing until well combined. Season with salt and pepper to taste.
8. Serve warm, garnished with fresh sage leaves.

Pumpkin and Sage Risotto is a quintessential fall dish that captures the essence of the season. The creamy texture and delightful flavors make it a perfect comfort food that is both elegant and satisfying. Risotto requires patience and attention, but the reward is a rich, creamy dish that feels like a warm hug on a cool evening. Whether served as a main course or a side dish, this risotto will impress your guests and leave them asking for seconds. It’s a celebration of autumn’s bounty that brings warmth to any table.

Cheesy Broccoli and Rice Casserole

Cheesy Broccoli and Rice Casserole is a hearty, family-friendly dish that combines the goodness of broccoli with the comforting flavors of cheese and rice. This recipe is a great way to sneak in some vegetables while providing a satisfying meal for everyone. It’s perfect for a cozy family dinner or a potluck gathering during the fall season.

Ingredients:

• 2 cups cooked white or brown rice
• 2 cups broccoli florets (fresh or frozen)
• 1 cup cheddar cheese, shredded
• 1/2 cup milk
• 1/2 cup sour cream
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. In a large bowl, combine the cooked rice, broccoli florets, sautéed onion and garlic, shredded cheese, milk, sour cream, garlic powder, salt, and pepper. Mix until well combined.
4. Transfer the mixture to a greased baking dish. If desired, sprinkle breadcrumbs on top for added crunch.
5. Bake in the preheated oven for 25–30 minutes, until bubbly and golden brown on top.
6. Let cool slightly before serving.

Cheesy Broccoli and Rice Casserole is a delightful comfort food that brings a burst of flavor and nutrition to your fall meals. The combination of creamy cheese and tender broccoli creates a dish that is both satisfying and wholesome. This casserole is perfect for busy weeknights or as a side for holiday feasts. Plus, it can be easily prepared in advance and baked just before serving, making it a convenient choice for entertaining. With its rich flavors and easy preparation, this recipe is sure to become a beloved favorite in your home.

Wild Rice Salad with Apples and Cranberries

Wild Rice Salad with Apples and Cranberries is a refreshing and nutritious dish that combines the earthy flavors of wild rice with the crispness of apples and the sweetness of cranberries. This salad is vibrant and full of texture, making it a perfect side dish for fall gatherings or a light lunch. The combination of flavors and colors is not only appealing but also packed with nutrients.

Ingredients:

• 1 cup wild rice
• 3 cups vegetable broth or water
• 1 apple, cored and diced (preferably a sweet variety)
• 1/2 cup dried cranberries
• 1/4 cup pecans or walnuts, chopped
• 1/4 cup red onion, finely diced
• 1/4 cup parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a saucepan, bring vegetable broth or water to a boil. Add the wild rice, reduce heat, and cover. Cook for about 45–50 minutes until the rice is tender and has absorbed the liquid. Drain any excess liquid and let cool.
2. In a large bowl, combine the cooked wild rice, diced apple, dried cranberries, chopped nuts, red onion, and parsley.
3. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper. Pour the dressing over the salad and toss to combine.
4. Serve chilled or at room temperature.

Wild Rice Salad with Apples and Cranberries is a delightful dish that celebrates the flavors of fall. The combination of nutty wild rice, crisp apples, and tart cranberries makes for a refreshing salad that’s as nutritious as it is delicious. This recipe is perfect for gatherings, as it can be made ahead of time and served cold or at room temperature. The vibrant colors and flavors will impress your guests and leave them wanting more. Not only is this salad a fantastic addition to your fall menu, but it also showcases the season’s bounty, making it a true celebration of autumn’s harvest.

Note: More recipes are coming soon!