Chippewa-Style Wild Rice with Bacon and Eggs

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This recipe, adapted from one in "The Art of American Indian Cooking" by Yeffe Kimball and Jean Anderson (Lyons and Burford, 1989), starts with raw wild rice, but if you have some leftover cooked wild rice, skip the first step. Instead, sprinkle a tablespoon or two of water over 3 cups of cooked wild rice and reheat it in the microwave just before combining it with the other ingredients.


  • 1 cup wild rice, rinsed in cold water
  • 1 teaspoon salt
  • 4 Organic Prairie Bacon slices, cut into 1/2-inch strips
  • 4 Organic Valley Eggs
  • black pepper, fresh ground
  • 2 tablespoons minced fresh chives (or green onions)


Combine wild rice, 3 cups water, and salt in heavy saucepan. Bring to boil; reduce to simmer, cover, and cook until rice is tender but not mushy, 35-45 minutes. Drain off excess liquid (it can be reserved to use in soups or sauces). Return the rice to the pot and heat it over very low flame for a minute or two to dry off the rice. Keep warm.

Meanwhile, fry the bacon in a skillet until crispy. Remove bacon with slotted spoon and drain on paper towels. Leave 2 teaspoons bacon drippings in skillet; reserve the remainder in a small bowl.

Beat eggs in a separate bowl; season with pepper. Pour eggs into the skillet and cook it over medium flame without disturbing it until the bottom is set and colored a light brown. Flip this egg “pancake” and cook it similarly on the other side.

Remove egg pancake to a cutting board and cut it into small strips. Combine wild rice, bacon strips, reserved bacon fat (if desired), egg strips, and chives or green onions. Serve hot.

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