Rating (0 votes):
Not yet rated
( Send PM
Al Franken makes Wild Rice Stuffing on Almanac
Instead of traditional bread stuffing, Dad always stuffed our Thanksgiving turkeys with wild rice. It's great alone, but I love mixing it up with peas, mashed potatoes and gravy.
1 lb wild rice (Mahnomen)
one stick butter
ten cloves of garlic
3 medium sized yellow onions
4 stalks of celery
2 lbs white button mushrooms
salt to taste
1. In a colander, rinse the wild rice
2. Put the rice in a pot, and cover with 3 inches of water. Boil in pot, uncovered, for about 20 to 25 minutes. If you're using Mahnomen wild rice, it will cook more quickly than the paddy variety.
3. While the rice is boiling, slice (do not mince) the onions, garlic and celery.
4. Melt the butter in a skillet, and saute the onions, garlic, and celery until they begin to bleed a little liquid into the butter. Then add the mushrooms. The celery and onions should not be totally soft.
5. Once the rice has cooked, drain it and add to the sauteed vegetables.
6. Add salt to taste, and stuff into the turkey before roasting. The rest can be eaten as side dish at dinner.