Opa George's Wild Rice

Opa George's Wild Rice

JessKZ 0

"Combining wild rice, mushrooms, nuts, green onions, and sour cream, my father's recipe goes very well with any game dish. The recipe calls for fresh or dried morel mushrooms, which give the recipe its best flavor, but any type of mushroom, fresh or dried, should work well. Similarly, he always used chestnuts, but we have found that pecans and hazelnuts (and, probably walnuts or cashews) work just as well. Preparation time depends on whether one is using dried mushrooms or not."

Ingredients 1 h {{adjustedServings}} servings 163 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring water, wild rice, and 1/2 teaspoon salt to a boil in a heavy saucepan; reduce heat to low, cover, and simmer until the wild rice is tender, 30 to 45 minutes.
  2. Stir morel mushrooms, chestnuts, and 2 chopped green onions into the rice; simmer until mushrooms and green onions are tender, another 15 minutes.
  3. Drain any excess liquid. Mix sour cream and 1 chopped green onion into wild rice mixture; season with salt and black pepper. Serve immediately.
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  • Cook's Note:
  • If you are using dried mushrooms, set them to soak at least two hours before cooking, preferably longer. Place mushrooms in a bowl with boiling water to cover, weighing them down with a smaller bowl or other object so that they don't float on top of the water. After soaking, when mushrooms are soft, you can pass the mushroom liquor through a paper towel to remove any grit and substitute it for an equal amount of the cooking water for the wild rice. This will intensify the mushroom flavor of the dish.
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Reviews 5

  1. 5 Ratings


Drats! I only made half a batch for our dinner tonight! It may not last if I don't stop picking at it! As per suggestions made by the submitter of the recipe, I used different mushrooms and nuts (walnuts). I checked out morel mushrooms only to find that not only are they seasonal but very very expensive as well, so I used criminis (baby bellas). I sauteed the mushrooms for a bit in a touch of butter for browning, and I dry roasted the walnuts in a pan. I'm sure that with each substitution of mushroom and nuts that the flavor will vary a little. Next time I'll use hazelnuts because I think that will go with the nuttiness of the rice itself. I think also that I'll go a little short on the sour cream, too, if I even add it at all! I've been eyeing this recipe for a long time, and I'm so glad that it can now enter my repertoire of side dishes. Thanks!


I made this last evening. Using Lundberg Wild Rice Blend. I switched out the water for chicken broth, used sliced mushrooms and chopped walnuts. I totally omitted the sour cream. It was rich and very satisfying. Great for those who are lactose intolerant and healthier for us all. Served with chicken thighs.


Followed recipe except I added some fresh basil that I had on hand. Mine didn't look too appealing after adding the sour cream, but it tasted good! Thanks JessKZ for this recipe...it was fun to make!