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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. Date: 19 Jun 96 09:13:06 EDT From: Linda <72752.746@CompuServe.COM> MM-Recipes Digest V3 #172 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (451g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 336 (62%)|
|Amt Per Serving||% DV|
|Total Fat 37.4g||50 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 1586.2mg||488 %|
|Sodium 528.2mg||18 %|
|Potassium 532.4mg||14 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 3.8g|
|Protein 47.4g||68 %|
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Calories per serving: 542
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