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Chippewa Wild Rice

native

1 cup wild rice, rinsed in cold water
2 1/2 cup water
1 teaspoon salt
4 strips bacon cut into julienne stri; ps
1/3 cup bacon drippings (add melted butter; to make 1/3 cup)
6 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon 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. Source: "Native Indian Wild Game, Fish & Wild Foods Cookbook" edited by David Hunt.

Yield: 4 servings

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