Opa George's Wild Rice

2 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 1 hr

“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.” - by JessKZ

Ingredients

3 cups water
1 cup wild rice
1/2 teaspoon salt
1/2 cup coarsely chopped fresh morel mushrooms
1/2 cup coarsely chopped roasted chestnuts
2 green onions, chopped
6 ounces sour cream
1 green onion, chopped (optional)
salt and ground black pepper to taste

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Directions

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.
Stir morel mushrooms, chestnuts, and 2 chopped green onions into the rice; simmer until mushrooms and green onions are tender, another 15 minutes.
Drain any excess liquid. Mix sour cream and 1 chopped green onion into wild rice mixture; season with salt and black pepper. Serve immediately.

Nutrition

Amount Per Serving (6 total)

Calories
163 cal
8%

Fat
6.5 g
10%

Carbs
22.9 g
7%

Based on a 2,000 calorie diet

Reviews (2)

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Gotrecipe?

Aug. 30, 2012

"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..." See more!"

Marianne

Aug. 19, 2012

"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 (w..." See morealnuts). 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!"

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