1 cup water
1/3 cup traditionally-harvested wild rice,well rinsed
4 strips bacon, thinly sliced
4 green onions, thinly sliced
3 to 6 sliced fresh oyster mushrooms, morels chanterelles, or shitake mushrooms (optional)
1/8 teaspoon ground pepper
In a medium-size saucepan, heat water, rice, and a pinch of salt. Bring to a boil. Cover, reduce heat to low, and continue to cook gently for about 20 minutes, until rice is just tender. If water remains, drain the rice. Fluff it with a fork and set aside.
In an 8- to 10-inch non-stick or well-seasoned iron skillet, over medium heat, cook bacon until crisp. Drain off all but 2 tablespoons of drippings. Add green onions, mushrooms, and wild rice and saute briefly. In a mixing bowl, lightly beat eggs with 1/4 teaspoon salt and pepper. Add eggs to skillet and stir with a fork to scramble to desired doneness. Serves 4.