Ingredients
1 cup wild rice, rinsed in cold water
2 1/2 cup water
1 tsp 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 tsp salt
1/4 tsp pepper
2 tbsp chives, minced
Directions
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.
Servings: 4 servings
Chippewa Wild Rice Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
We are able to follow the history of written recipes way back into the far past, certainly as far as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, these, ancient cookbooks were just very simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to historians is a collection of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. As we move on, we have a couple of cookery books published in the fourteenth century : one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the spicy food that appears on menues today, but rather recipes for the types of food cooked for the upper classes of the time. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab countries, including spices like basil and rosemary. These new culinary innovations created an increase in manuscripts on cookery, some of which still exist in private libraries. During the following few hundred years, the upper-class families of Wesstern Europe competed to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes to help cooks of their time. By the time we get to the 1900s, cooking books are highly popular as a result of more people being able to read, people having increased free time and having more money. The arrival of television brings us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chippewa Wild Rice recipe.
