Ojibwa Wild Rice

1 cup wild rice
2½ cups water
1½ teaspoons salt
4 strips bacon cut into small pieces
6 eggs
¼ teaspoon pepper
2 Tablespoons chives, minced
⅓ cup bacon drippings
Melted butter

Place the wild rice, water, and 1 teaspoon of the salt in a saucepan and bring to a boil over medium heat.
Reduce the heat to low and simmer, uncovered, until all the water is absorbed.
Meanwhile, brown the bacon in a large skillet.
Remove the bacon from the skillet and drain it on paper towels.
Save the bacon drippings from the skillet.
Pour the eggs into a mixing bowl and add ½ teaspoon of the salt and the pepper.
Pour the eggs into the skillet where the bacon was browned, and brown the eggs lightly.
Turn them over gently and brown on the other side.
When the eggs are firm, cut them into narrow strips.
Lightly toss the bacon, egg strips, chives, bacon drippings (plus melted butter or margarine to make ⅓ cup) with the cooked rice.
Serve hot.
Makes 4 servings.

This recipe was used when we studied the United States of America, particularly the Great Lakes region. I paired this dish with Maple Baked beans a dish I found under the heading of USA Native Americans