Fall Festival Rice Pilaf


Inspired by tasteofhome.com

This fragrant and jewel-toned rice pilaf is a tasty centerpiece for any occasion.


  • 2 Tablespoons extra-virgin olive oil
  • 3 Tablespoons butter
  • 1 small onion, finely chopped
  • 1 cup uncooked jasmine o basmati rice
  • 1 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon paprika
  • ½ cup raw pumpkin, peeled and diced
  • 1-1/2 cups water or chicken broth
  • 1/4 cup apples, diced
  • 1/4 cup golden raisins
  • ¼ cup dried apricots, chopped
  • 1 Tablespoon fresh flat parsley, finely chopped


  1. Melt butter and olive oil in a large pan over medium high heat. Add onion, sauté until translucent.
  2. Add rice and stir for a minute until mostly translucent.
  3. Add spices to rice and stir again.
  4. Add broth, diced pumpkin, diced apples, raisins, and chopped apricots, stir to incorporate all ingredients then cover with lid, bring to a boil and then immediately turn heat down to low/simmer.
  5. Cook for 15-17 minutes– do not lift pan lid completely off until liquid is absorbed. One the rice is cooked, remove pot from the stove (still covered) and leave, undisturbed, for 10 minutes.
  6. Remove lid, use fork to fluff rice.
  7. Transfer to serving bowl or platter. Sprinkle parsley over top of rice. Serve warm!