Rice has a useful habit of turning whatever is already in the kitchen into an actual meal.
Add mushrooms and herbs and it becomes a cozy fall side. Add chicken and squash and dinner is handled. Stir in pumpkin and Parmesan and suddenly a basic bag of rice feels considerably more seasonal.
It is also inexpensive, easy to keep in the pantry, and friendly to leftovers.
These five fall rice recipes include both simple sides and complete dinners: mushroom herb rice, pumpkin Parmesan rice, chicken and wild rice skillet, sausage apple rice, and butternut squash cranberry rice.
Nothing particularly complicated.
Just warm, filling food for the nights when darkness arrives before dinner does.
What You’ll Need
1. Mushroom Herb Rice
- 1 1/2 cups long-grain white rice
- 8 ounces cremini mushrooms, sliced
- 1 small onion, diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 3 cups low-sodium chicken or vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper
- 2 tablespoons chopped parsley
2. Creamy Pumpkin Parmesan Rice
- 1 1/2 cups Arborio rice
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 4 to 5 cups warm chicken or vegetable broth
- 1 cup plain pumpkin puree
- 3/4 cup grated Parmesan
- 1/2 teaspoon dried sage
- 1/4 teaspoon black pepper
- Salt to taste
3. Chicken and Wild Rice Skillet
- 1 pound boneless skinless chicken thighs, cut into bite-size pieces
- 1 cup wild rice blend
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 1/2 cups chicken broth, or according to rice package directions
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and black pepper
- 2 cups baby spinach
4. Sausage Apple Rice
- 1 pound ground pork sausage
- 1 1/2 cups long-grain white rice
- 1 medium apple, diced
- 1 small onion, diced
- 2 celery stalks, diced
- 2 tablespoons butter
- 3 cups chicken broth
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- Salt and black pepper
- 1/3 cup dried cranberries, optional
5. Butternut Squash Cranberry Rice
- 1 1/2 cups long-grain or basmati rice
- 3 cups vegetable or chicken broth
- 3 cups peeled butternut squash, cut into small cubes
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cinnamon
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 2 tablespoons chopped parsley
- Salt and black pepper
Tools You’ll Need
- Medium and large saucepans
- Large skillet with lid
- Baking sheet
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Food thermometer
A skillet with a good-fitting lid is particularly useful.
Rice is not improved by lifting the lid every two minutes to see whether rice is still happening.
It is.
1. Mushroom Herb Rice
This is the easiest place to start when you need a fall side dish rather than an entire dinner.
Mushrooms, thyme, rosemary, garlic, and butter give plain rice enough flavor to sit comfortably beside chicken, pork chops, meatballs, or roasted vegetables.
Brown the Mushrooms
Heat butter and olive oil in a saucepan or deep skillet over medium-high heat.
Add the mushrooms.
Spread them out and leave them alone for a couple of minutes before stirring.
Cook for about 5 to 7 minutes, until browned.
Add onion and cook another 3 minutes.
Stir in garlic, thyme, and rosemary.
Cook the Rice
Add the rice.
Stir for about 1 minute so the grains get lightly coated in the butter and seasonings.
Pour in the broth.
Bring to a boil.
Reduce the heat to low, cover, and cook according to the rice package directions, usually around 15 to 18 minutes for long-grain white rice.
Remove from the heat and leave covered for another 5 to 10 minutes.
Fluff with a fork.
Add parsley and adjust the seasoning.
That is it.
The mushrooms did most of the work.
2. Creamy Pumpkin Parmesan Rice
This one sits somewhere between a side dish and dinner.
The pumpkin makes the rice creamy, while Parmesan and sage keep it savory.
Use plain pumpkin puree, not pumpkin pie filling.
The cans remain confusingly similar despite having extremely different intentions.
Start the Rice
Keep the broth warm in a saucepan over low heat.
Heat olive oil and 1 tablespoon butter in another large saucepan.
Add onion and cook for 3 to 4 minutes.
Add garlic and cook for 30 seconds.
Stir in the Arborio rice.
Cook for another minute.
Add the Broth
Add about 1 cup of warm broth.
Cook over medium-low heat, stirring regularly.
Once most of the liquid has been absorbed, add another ladleful.
Continue adding broth gradually until the rice is creamy and tender, usually 20 to 25 minutes.
You may not need every drop of broth.
Finish With Pumpkin
Stir in pumpkin puree, sage, Parmesan, remaining butter, and black pepper.
Cook another 2 minutes.
Taste before adding salt because Parmesan and broth may already provide plenty.
Serve immediately.
For a complete meal, add cooked chicken, mushrooms, or spinach.
Pro Tips for Better Fall Rice
Check the package directions. Different rice varieties need different amounts of liquid and cooking times.
Use broth instead of water. It is one of the easiest ways to add flavor without extra work.
Let regular rice rest after cooking. Five to ten covered minutes help the moisture distribute more evenly.
Do not stir long-grain rice constantly. Save the frequent stirring for risotto-style recipes.
Cut vegetables into reasonably small pieces. Large chunks of squash may still be cooking long after the rice has finished its shift.
One more useful rule: taste before adding extra salt.
Broth, Parmesan, and sausage can all bring plenty with them.
3. Chicken and Wild Rice Skillet
This is the full dinner option.
Chicken, wild rice, carrots, celery, spinach, and herbs all cook into one cozy skillet.
Wild rice blends vary quite a bit, so use the package’s liquid ratio and cooking time as your final guide.
Brown the Chicken
Season the chicken lightly with salt and pepper.
Heat olive oil in a deep skillet over medium-high heat.
Add the chicken.
Cook until browned and the thickest pieces reach 165°F.
Transfer to a plate.
Cook the Vegetables
Add onion, carrots, and celery to the skillet.
Cook for about 5 minutes.
Add garlic, thyme, and sage.
Cook another 30 seconds.
Add the Rice
Stir in the wild rice blend.
Add the amount of broth recommended for your particular rice.
Bring to a boil.
Reduce the heat, cover, and cook according to package directions.
Many wild rice blends require 35 to 50 minutes, but they vary considerably.
Finish the Skillet
When the rice is tender, stir the cooked chicken back into the skillet.
Add spinach.
Cover for 2 to 3 minutes until the spinach wilts and the chicken is hot.
Taste and adjust the seasoning.
Dinner is done.
No emergency side dish required.
4. Sausage Apple Rice
Sausage, apple, sage, and celery have strong stuffing energy.
Rice takes those same flavors in a different direction and turns them into an easy skillet dinner.
Cook the Sausage
Heat a deep skillet over medium heat.
Add the pork sausage.
Break it into bite-size pieces and cook until browned and the center reaches 160°F.
Transfer to a plate.
Drain excess grease if necessary.
Cook the Vegetables
Add butter, onion, celery, and apple.
Cook for about 4 to 5 minutes.
You want the apple slightly softened rather than turned into applesauce.
Add sage and thyme.
Add the Rice
Stir in the rice.
Add chicken broth.
Bring to a boil.
Reduce the heat, cover, and cook according to the rice package directions.
Once the rice is tender, return the sausage to the skillet.
Add dried cranberries if using.
Cover and let everything stand for 5 minutes.
Fluff gently and serve.
The cranberries are optional.
Apple has already established that fall is happening.
5. Butternut Squash Cranberry Rice
This colorful rice works as a side dish for roast chicken or pork, but it is substantial enough to become a light dinner with a little added protein.
Roasting the squash separately keeps it from becoming mushy while the rice cooks.
Roast the Squash
Heat the oven to 425°F.
Toss the butternut squash with olive oil, thyme, cinnamon, salt, and pepper.
Spread it across a baking sheet.
Roast for 20 to 25 minutes, turning once, until tender and browned around the edges.
Keep the cinnamon subtle.
We’re making dinner, not attempting to turn squash into pie.
Cook the Rice
Meanwhile, combine rice and broth in a saucepan.
Cook according to package directions.
Remove from the heat and rest covered for 5 to 10 minutes.
Fluff with a fork.
Combine
Gently fold roasted squash, dried cranberries, and parsley into the rice.
Toast the pecans briefly in a dry skillet and scatter them over the top.
Serve warm.
For a complete meal, add cooked chicken, chickpeas, or sausage.
Which Fall Rice Recipe Should You Make?
| Recipe | Style | Main Flavor | Best As |
|---|---|---|---|
| Mushroom Herb Rice | Savory | Mushroom + thyme | Side dish |
| Pumpkin Parmesan Rice | Creamy | Pumpkin + Parmesan | Side or dinner |
| Chicken Wild Rice | Hearty | Chicken + herbs | Dinner |
| Sausage Apple Rice | Sweet-savory | Sausage + apple | Dinner |
| Butternut Squash Rice | Nutty + sweet | Squash + cranberry | Side or light meal |
For an easy side, choose mushroom herb rice.
For maximum cozy fall flavor, make the pumpkin Parmesan rice.
For a complete family dinner, try chicken and wild rice.
For something hearty and savory-sweet, choose sausage apple rice.
And for a colorful fall side, make butternut squash cranberry rice.
Substitutions and Variations
These recipes leave plenty of room for changes.
Use vegetable broth instead of chicken broth for meatless recipes.
Swap butternut squash for sweet potato.
Replace pecans with walnuts or pumpkin seeds.
Use dried cherries instead of cranberries.
Ground turkey sausage can replace pork sausage. Cook ground poultry sausage to 165°F.
Brown rice can replace white rice, but it needs a different cooking time and often more liquid. Follow the package directions rather than making a direct timing swap.
For extra greens, stir spinach or chopped kale into a hot rice dish near the end.
You can also add fall ingredients without treating the skillet like seasonal storage.
Pumpkin, apples, cranberries, squash, mushrooms, maple, sage, and pecans do not all need to attend the same dinner.
Make-Ahead Tips
Rice can save time on busy nights, but it needs proper handling.
For ingredient prep, chop mushrooms, onions, carrots, celery, and squash a day or two ahead and refrigerate them.
You can also roast the butternut squash ahead.
If cooking rice in advance, cool it promptly rather than leaving a large pot sitting at room temperature.
Divide cooked rice into shallow containers and refrigerate it within 2 hours.
When you’re ready to eat, reheat it thoroughly to 165°F.
The mushroom rice and butternut squash rice are particularly easy to prepare ahead.
Risotto-style pumpkin rice is best freshly made because its texture changes as it sits.
Easy Fall Dinner Pairings
For side-dish recipes, keep the rest of dinner simple.
Mushroom herb rice works with pork chops, roast chicken, or meatballs.
Pumpkin Parmesan rice pairs well with chicken and roasted Brussels sprouts.
Butternut squash rice is good with pork tenderloin or baked chicken.
The chicken wild rice and sausage apple rice are already complete enough for busy nights.
Add a salad or simple green vegetable if you want one.
A one-pan dinner is allowed to remain one pan.
You do not need to create three extra side dishes out of guilt.
Leftovers and Storage
Cooked rice needs a little more attention than many leftovers.
Refrigerate it promptly in shallow, covered containers.
Do not leave cooked rice sitting at room temperature for longer than 2 hours, or 1 hour when temperatures are above 90°F.
For best safety and quality, use refrigerated rice within 3 to 4 days.
Reheat leftovers thoroughly to 165°F.
Add a splash of broth or water before reheating if the rice seems dry.
Leftover rice can become:
- Grain bowls
- Stuffed peppers
- Fried rice
- Soup
- Burrito filling
- Quick lunch bowls
Freeze extra portions if you will not use them within a few days.
Label them too.
“Frozen rice with some orange things” is not enough information for your future self.
Frequently Asked Questions
What flavors go well with rice in fall?
Mushrooms, pumpkin, butternut squash, apples, cranberries, sage, thyme, rosemary, Parmesan, pecans, and sausage all work well.
What rice is best for fall recipes?
Long-grain white rice is versatile, Arborio works for creamy risotto-style dishes, and wild rice blends are good for hearty fall dinners.
Can I make fall rice dishes ahead?
Yes. Many can be made ahead and reheated, though creamy risotto-style rice is usually best fresh.
Can I use brown rice instead?
Yes, but brown rice generally takes longer and may require more liquid. Follow the package directions.
Can I use frozen butternut squash?
Yes. Roast it from frozen or according to package directions. It may become slightly softer than fresh squash.
Can I make these rice recipes vegetarian?
Yes. Use vegetable broth and choose the mushroom, pumpkin, or butternut squash versions without meat.
What can I add to rice to make it a complete dinner?
Chicken, sausage, beans, chickpeas, mushrooms, eggs, or tofu can turn a side dish into a more substantial meal.
Why is my rice mushy?
Too much liquid, excessive stirring, or overcooking are common causes. Use the liquid ratio and cooking time recommended for your specific rice.
Can cooked rice be frozen?
Yes. Cool it promptly, portion it into freezer-safe containers, and freeze.
How do I reheat leftover rice?
Add a small splash of water or broth, cover, and heat until steaming hot throughout and 165°F.
Wrapping Up
Rice makes fall cooking easier because it can go in almost any direction the evening requires.
Make mushroom herb rice when dinner needs a quick savory side.
Try pumpkin Parmesan rice when you want something creamy and unmistakably fall.
Cook chicken and wild rice when you need the entire dinner in one skillet.
Make sausage apple rice for a hearty meal with sage and sweet-savory flavor.
Or serve butternut squash cranberry rice when you want a colorful side that works just as well for a regular weeknight as a fall gathering.
Keep a bag of rice in the pantry, a few fall vegetables around, and dinner becomes considerably easier to negotiate.
If you make one of these fall rice recipes, leave a comment and tell me which one you tried, or drop any questions below.
