Wild Rice Stuffing

2 cups wild rice, soaked over night
2 tablespoons butter
2 stalks celery, diced medium
1 small onion, diced small
2 cloves garlic, minced
salt & pepper
1/2 cup toasted pepitas (hulled pumpkin seeds)
1/2 cup raisins
1/4 cup chicken or vegetable stock

Preheat oven to 375 degrees.  Drain and rinse soaked wild rice.  Cook rice in boiling water until it starts to burst, about 20 minutes, then drain.  Meanwhile, in a large skillet, heat butter over medium heat.  Add celery, onion, and garlic.  Cook until onion is translucent, about 5 minutes.  Season with salt and pepper.  Add drained rice, pepitas, raisins, and broth.  Stir to combine and transfer to a 9-inch square baking dish.  Bake until heated through, about 20 minutes.  Serves 8.