Chippewa Wild Rice

As I continue to cook through a number of wild rice recipes, I came across this recipe in the original From Minnesota with Love cookbook.  However, especially with concerns around drilling for our First Nation peoples and their land, I also want to be sure to share information about the harvest as a part of the Chippewa band of people in Northern Minnesota.  You can read more about their tie to and harvest of wild rice online.  I have no idea whether this recipe is traditional among First Nation peoples, although it looks to me to be something that has been adapted by others who moved in the area.  That being said, I wanted to test it out and eat a wild rice recipe where we could taste the flavors in a different way.  I was quite surprised at how much I enjoyed this wild rice recipe.  Partially because I wasn’t sure what to expect — was this a wild rice version of fried rice or something that should be experienced on its own accord?  And, with the eggs in it, could I eat this for breakfast?  And the answer to all of those is Yes.


Chippewa Wild Rice

1 c wild rice
2 1/2 c water
1 1/2 tsp salt
1/4 tsp pepper
4 slices bacon, fried
6 eggs
2 Tbsp minced chives
2 Tbsp bacon fat or butter

Wash rice.  Bring 1 tsp salt and the rice to a boil in 2 1/2 c water.  Simmer 35 to 40 minutes until rice is tender and water is absorbed.  Beat eggs with 1/2 tsp salt and the pepper.  Melt bacon fat in a skillet and pour egg mixture in.  Cook eggs until firm and light brown.  Remove from pan and cut in thin strips.  Add crumbled bacon, eggs, and chives to rice.  Heat through.


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