Recipe - Chippewa Wild Rice

1 cup Wild rice; rinsed in cold
water
2 One half cup Water
1 teaspoon Salt
4 sl Bacon cut into julienne
strips
1/3 cup Bacon drippings (add melted
butter to make 1/3 cup)
6 Eggs
One half teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Chives; minced

Place the wild rice, water and 1 teaspoon 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, One half teaspoon 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.

Date: 19 Jun 96 09:13:06 EDT

From: Linda 72752.746@CompuServe.COM

MMRecipes Digest V3 #172

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.