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."
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1 h servings 163 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.


  • 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.



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 n...

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 a...

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 t...

just made it, maybe it will be better after refrigerating overnight? but it's kind of bland and I'm going to end up chopping up some herbs and add spices to make it ok or add more rice b/c there...

Bit bland.