Bruce Savage, a rice finisher who lives on the Ojibway’s Fond du Lac reservation in Minnesota, says he can’t think of a better way to eat wild rice than with a plate of farm-fresh eggs or mixed into pancake batter. This recipe, which calls for cooked rice, is adapted from "Spirit of the Harvest, North American Indian Cooking" by Beverly Cox and Martin Jacobs (Stewart, Tabori & Chang 1991). Add a few sautéed morels if you’re lucky enough to have some. I always put milk in my eggs – just a few slugs – because that’s what my mother did. Certainly optional. -- Bonny Wolf
- 4 slices bacon, cut in thin strips
- 4 green onions, including a bit of green, thinly sliced
- 1 cup cooked wild rice (1/3 cup uncooked rice)
- 3/4 cup water
- Pinch of salt
- 6 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- A little milk
Place rice in fine mesh strainer and rinse. Boil water, add rice and salt. Bring back to boil, cover and simmer until cooked, about 25 minutes or until rice is tender but not mushy.
In an 8-inch heavy skillet over medium heat, sauté bacon until crisp. Drain off all but about 2 tablespoons of drippings. Add green onions and wild rice and sauté briefly.
In mixing bowl, lightly beat eggs with salt, pepper and milk, if using. Add eggs to skillet and stir with fork to scramble lightly. Turn heat to low and cook until eggs are set, with runny top.
Meanwhile, preheat broiler.
Place under broiler until lightly browned. Cut into wedges and serve. (Also good at room temperature.)