Learn how to make Sweet Potato and Wild Rice Stuffing, one of Rita's recipes for celiac disease during the holidays.

Sweet Potato and Wild Rice Stuffing


  • 1 cup uncooked wild or brown rice, rinsed and drained
  • 1 lb. sweet potatoes, peeled and cut into bite-size cubes
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • ¼ cup snipped fresh parsley
  • ¼ cup chopped green onions
  • 1 teaspoon snipped fresh rosemary
  • ½ cup pomegranate arils or seeds
  • Salt and pepper


  1. Cook rice in boiling water according to package directions.
  2. Meanwhile, place a 15x10-inch baking pan in oven. Preheat oven to 450 degrees.
  3. In large bowl combine sweet potato cubes, 2 tablespoons olive oil, the garlic, ½ teaspoon salt and ½ teaspoon black pepper. Spread potatoes in heated pan. Roast for 25 minutes or until tender and browned, stirring after 10 minutes.
  4. In serving dish stir together the rice, sweet potatoes, 1 tablespoon oil, ¼ teaspoon salt and ¼ teaspoon black pepper. Stir in parsley, green onions and rosemary; toss to combine. Sprinkle with pomegranate arils.