Recipe From Sen. Al Franken
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
Roast turkey – pulled from the bone
Turkey gravy (aujus)
1. In a colander, rinse the wild rice.
2. Put the rice in a pot, and cover with 3 inches of water. Boil in a 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 mushrooms, onions, garlic, and celery.
4. Melt the butter in a skillet, and sauté 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 sautéed vegetables.
6. Add pulled turkey and gravy.