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



Ingredient Checklist


Instructions Checklist
  • 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 (1)

36 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
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.