Sweet & Savory Wild Rice Bake

Thanksgiving is upon us!  Next week will mark the 150th anniversary of celebrating Thanksgiving as a national holiday as declared by Abraham Lincoln in 1863.  Sharing a meal of thanks with family and friends is a cherished tradition that keeps our nation truly special.  In the tradition of sharing, I’ve got a recipe for you!  What makes Sweet and Savory Wild Rice Bake unique is that it satisfies many different needs at your holiday table:  it’s vegan, gluten-free, nut-free, and very tasty!  It’s the dish I’m bringing to my family’s feast.  Happy Thanksgiving!

Sweet and Savory Wild Rice Bake (serve 4-6)

Wild Rice

1 cup wild rice

1 tablespoon olive oil

2 stalks celery, diced

1 small sweet onion, diced

2 cloves minced garlic

1 small jalapeno pepper, seeds and ribs removed, finely chopped

1/3 cup toasted pepitas

1/3 cup golden raisins

1/3 cup vegetable broth

2 teaspoons ground coriander

1 tablespoon white balsamic vinegar

Cook rice according to package instructions.  Preheat oven to 350 degrees.  In a small skillet, heat oil and sauté celery, onion, garlic, and jalapeno until onions are soft and translucent, about 5 minutes.  Add coriander and cook until fragrant.  Remove from heat and add pepitas, raisins and rice.  Season with salt and pepper. Stir in vegetable broth.  Fill a 9-inch square baking ban with rice mixture.  Cover with foil and bake 15-20 minutes until fully heated.  Drizzle with vinegar.  Enjoy!


One response

  1. This sounds and looks delicious. I may make it tonight.

    Enjoyed seeing Becca yest at NW game tailgate! Small world that she is a fellow gamma phi and lives across the hall from our long time HS and college friend’s daughter Catie L’Heureux !!

    Mary Ann Aubrey Sent from my iPhone


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