Chippewa Wild Rice

[blackcrowheart]

Chippewa Wild Rice
Yield: 4 Servings

1 C. wild rice, rinsed in cold water
2 1/2 C. water
1 tsp. salt
4 strips of bacon, cut into julienne strips
1/3 C. bacon drippings
6 eggs
1/2 tsp. salt
1/4 tsp. pepper
2 T. 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 1/3 cup.

Beat eggs, 1/2 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.

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