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| Opa George's Wild Rice |
"Combining wild rice, mushrooms, nuts, green onions, and sour cream, my father's recipe goes very well with any recreation dish. The recipe requires sparkling or dried morel mushrooms, which offer the recipe its nice flavor, however any sort of mushroom, fresh or dried, have to paintings nicely. Similarly, he continually used chestnuts, but we've got found that pecans and hazelnuts (and, probably walnuts or cashews) paintings just as properly. Preparation time relies upon on whether one is the use of dried mushrooms or no longer."
Ingredients :
- 3 cups water
- 1 cup wild rice
- half of teaspoon salt
- 1/2 cup coarsely chopped fresh morel mushrooms
- half cup coarsely chopped roasted chestnuts
- 2 green onions, chopped
- 6 oz bitter cream
- 1 green onion, chopped (elective)
- salt and floor black pepper to taste
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H |
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- Bring water, wild rice, and 1/2 teaspoon salt to a boil in a heavy saucepan; lessen warmness to low, cowl, and simmer until the wild rice is tender, 30 to forty five minutes.
- Stir morel mushrooms, chestnuts, and a couple of chopped inexperienced onions into the rice; simmer until mushrooms and inexperienced onions are gentle, every other 15 mins.
- Drain any extra liquid. Mix bitter cream and 1 chopped green onion into wild rice combination; season with salt and black pepper. Serve immediately.
Notes :
- If you're the usage of dried mushrooms, set them to soak at the least hours before cooking, ideally longer. Place mushrooms in a bowl with boiling water to cover, weighing them down with a smaller bowl or other object so that they do not float on pinnacle of the water. After soaking, when mushrooms are smooth, you can pass the mushroom liquor thru 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 taste of the dish.
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