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.


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