This pilaf is a great addition to any cozy fall meal. Try it for Thanksgiving!

Autumn Rice Pilaf

Serves 6-8

1 ½ cups dry jasmine rice
1 tbsp butter
½ to 1 cup dark greens, chopped (spinach, kale, or swiss chard all work well)
1 clove garlic, minced
¼ tsp cinnamon
¼ tsp dried sage
2 green onions, chopped (include both white and green parts)
¼ cup sunflower seed kernels
½ cup craisins, roughly chopped
1 cup apple cider
Handful of chopped parsley
Salt and pepper to taste

Cook rice using your favorite method. My favorite way is in the oven. Preheat the oven to 350. Pour the rice, along with a pat of butter and a pinch of salt, in a oven-safe casserole pan, and add boiling water (for this amount of rice, use 2 ¼ cup water). Cover tightly with foil, and bake for 25-30 minutes, or until there is no sloshing when you gently shake the pan. Uncover, fluff, and use.

When the rice is nearly done, heat the butter in a skillet over medium heat. Add in the greens, and sauté until they wilt and start to become tender (this will take long with kale or chard than it will with spinach). Add the garlic, cinnamon, and sage, and stir just until fragrant, about 1 minute. Add the sunflower seeds and green onions and sauté for another minute, until the sunflower seeds begin to become golden. Add in the cider and craisins, and let the whole mixture simmer until the apple cider reduces by about half. Remove from heat, stir in parsley, and pour over fluffed rice. Stir to combine, and season with salt and pepper if needed.

Feel free to use this recipe as inspiration. You could use brown rice instead, or up the amount of greens, or use chopped onion instead of green onions, or switch out the sunflower seeds for nuts…the possibilities are endless!