New This Month

Spicy Wild Rice Stuffing


Use this gluten-free recipe in place of a bread stuffing when roasting a stuffed turkey, or serve on the side as directed.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2012


  • 2 cups wild rice
  • 2 tablespoons olive oil
  • 2 stalks celery, diced medium
  • 1 small yellow onion, diced small
  • 2 cloves garlic, finely chopped
  • 1 large jalapeno, seeded and finely chopped
  • Salt and pepper
  • 1/2 cup toasted pepitas (hulled pumpkin seeds)
  • 1/2 cup golden raisins
  • 1/4 cup vegetable broth
  • 2 1/2 teaspoons ground coriander
  • 1-2 tablespoons white-wine vinegar


  1. Cook rice according to package instructions. Preheat oven to 375 degrees. In a small skillet, heat oil over medium. Add celery, onion, garlic, and jalapeno and cook, stirring, until onion is translucent, about 5 minutes. Season with salt and pepper and transfer to a large bowl. Add rice, pepitas, raisins, broth, and coriander. Stir to combine and transfer to a 9-inch square baking dish. Bake until heated through, about 20 minutes. Drizzle with vinegar and serve.

Reviews Add a comment

  • Fava Bean
    2 JAN, 2013
    I loved this rice dish. The toasted pumpkin seeds provided great color and texture, the jalapeno gave it some heat, and the touch of vinegar at the end really brightened the overall flavor. Great way to cook wild rice.