Savory Mushroom & Wild Rice Stroganoff
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Sides A savory side dish of wild rice cooked with mushrooms, onions, and Kitchen Bouquet, finished with a rich fold of sour cream.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 30 mins | None | 4-6 servings |
🔪 Key Equipment
- Saucepan with lid
- Wooden spoon
- Can opener
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| ½ medium | Onion | Sliced |
| 1-2 oz. can | Mushrooms | Drained |
| 1 T. | Butter | None |
| 2 ¼ c. | Water | None |
| 1 T. | Catsup | None |
| ½ tsp. | Kitchen Bouquet | None |
| 1 (6oz.) pkg. | Wild Rice | None |
| ½ C. | Sour Cream | Dairy |
Instructions
Step 1: Sauté and Simmer
- In a saucepan, sauté the ½ medium onion and 1-2 oz. can mushrooms in 1 T. butter until translucent and fragrant.
- Add the 2 ¼ c. water, 1 T. catsup, and ½ tsp. Kitchen Bouquet. Stir well.
- Stir in the contents of the 1 (6oz.) pkg. wild rice.
Step 2: Cook and Finish
- Bring the mixture to a boil, then cover with a tight-fitting lid and reduce heat.
- Boil gently for 22 to 25 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and gently fold in the ½ C. sour cream just before serving for a rich, creamy finish.
💡 Make-Ahead & Storage: Store leftover wild rice stroganoff in an airtight container in the refrigerator for up to 3 days.
Original Recipe Scan
