The Ojibwa were one of the tribes that interacted with French trappers and others in eastern USA and Canada. Wild rice - Manoomin - was an important part of their diets and became a favorite of European settlers as well. This is a way of preparing wild rice as described by an Ojibwa elder "a long time ago". Taken from the cookbook published by the Lac Courte Oreilles Band of Ojibwa, called "JIIBAAKWEYANG - We are Cooking Together"
Rinse wild rice under running water. Bring rice and water to a boil. Lower heat, cover and simmer slowly until rice curls and forks at the ends
While rice is cooking, take a large handful of bacon ends and pieces and fry until bacon is fully cooked. Remove meat and slice into small bits.
Mix fat and bacon bits into rice at anytime while it is still cooking.
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