Chippewa wild rice

Yield: 4 Servings

Measure Ingredient
1 cup Wild rice, rinsed in cold water
2½ cup Water
1 teaspoon Salt
4 Strips bacon cut into julienne strips
⅓ cup Bacon drippings (add melted butter to make 1/3 cup)
6 Eggs
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Chives, minced

Place the wild rice, water and 1 ts salt in a saucepan, and bring slowly to a boil. Reduce heat and simmer uncovered until all water is absorbed.

Render the bacon in a large heavy skillet. Drain bacon on paper towels; save drippings. Add enough melted butter to drippings to measure ⅓ cup.

Beat eggs, ½ ts salt and pepper until light. Pour into skillet in which you browned the bacon, and brown the eggs slightly. Then turn gently, as you would a pancake, and brown on the other side. When eggs are firm, cut into julienne strips. Lightly toss the bacon, julienne egg strips, chives, bacon drippings plus melted butter with the rice. Serve hot as a main dish.

Source: "Native Indian Wild Game, Fish & Wild Foods Cookbook" edited by David Hunt.

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