Gluten-Free Crunchy Long Grain and Wild Rice Dressing

This dish is so easy to make and so flavorful. The crunchy rice and crunchy crackers add an unexpected, but wonderful dimension.



  1. Preheat oven to 350F degrees. Grease average-sized casserole dish.
  2. Add water and broth to large stock/soup pot. Bring to a boil. (While water is coming to a boil, skip to next step). Add rice. Simmer over medium-low to medium heat, stirring frequently, for 20 minutes. Add additional water in small amounts, if needed. Rice will not be completely done cooking when the 20 minutes is up and there may be liquid still left in the pot; that is all fine. Drain rice, saving any liquid and setting aside.
  3. Add coconut oil and olive oil to preheated skillet. Add in onion and sauté until transparent. Add garlic, peppers, and broken crackers. Stir all well and sauté until garlic and crackers are golden and fragrant and peppers are somewhat soft.
  4. Add both the rice mixture and cracker mixture back to the pot you cooked the rice in. Stir in parsley and poultry seasoning. Add about ½ cup of the reserved leftover broth/water mix. Stir well.
  5. Transfer mixture to greased casserole dish. Top with pepper strips for a festive look, if you wish.
  6. Bake for about 30 minutes or until desired doneness and crunchiness.


Adapted from my friend Tavie’s personal recipe.

Feel free to use other varieties of rice instead of ones shown, if you have them on hand, e.g., basmati versus long grain wild rice.

I prefer using a sweet onion.

Consider adding additional ingredients of your choice, like mushrooms, dried cranberries, pine nuts, and/or sunflower seeds. If the additional ingredients need sautéing before baking, add them when sautéing the onions, garlic, and other ingredients.

Ingredients like cranberries, pine nuts, and sunflower seeds may be added to the pot and mixed in right before transferring all to the casserole dish.

There are many varieties of crackers that will work well in this recipe. The original Multi-Grain crackers or the newer Multi-Grain crisps will make this recipe super crunchy. Note that those are the only two vegan options (I believe). Rosemary and Olive Oil crackers would be lovely. However, as I avoid soy, I prefer some of the newer soy-free flavors, like the Sea Salt and White Cheddar.

I loosely pack my 2-cup measuring cup and just crunch my crackers using my hands, but if you prefer smaller crumbs, you can place your crackers in a Ziploc bag and use a rolling pin or hammer. (Great task for the kiddos by the way … or stressed out adults!)

With the inclusion of broth and salted crackers, I didn’t feel that this recipe needed any additional salt. However, taste the mixture after you’ve incorporated all the ingredients, but before you place it in the casserole dish. Add salt or other additional seasonings of choice, if needed.

Finally, sometimes wild rice by itself can be hard to find. In a pinch, you can use two packages of Uncle Ben’s Long Grain and Wild Rice Original (Very Important: DISCARD seasoning packet as that is not gluten free) or two packages of Zatarain's gluten-free rice mix choices, like  Long Grain & Wild Rice, Wild Brown Rice Mix, or even Dirty Brown Rice Mix. These mixes are "free of gluten ingredients" and they contain A LOT of other ingredients, so please be sure to check them out to see if they fit your requirements before using.

Recipe by gfe--gluten free easily at