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  • 3 cups hot cooked Premium Dry Roasted Wild Rice or Calico Blend cooked with Chieftain's Chicken Seasoning
  • 8 eggs
  • 1/3 cup light cream
  • ½ teaspoon salt
  • ¼ cup chopped fresh parsley
  • For Sauce:
  • 1 cup ketchup
  • ½ teaspoon salt
  • ½ teaspoon garlic salt
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon freshly ground black pepper
  • 1 medium onion, finely chopped
  • 2 tablespoon vinegar
  • 1 tablespoon paprika
  • ¼ cut butter
  • Tabasco sauce, 1 or more drops to taste

     Prepare wild rice according to package directions

     Meanwhile prepare sauce by combining the ketchup, salt, garlic salt, Worcestershire sauce, pepper, onion, vinegar, paprika and butter. Simmer, uncovered, about 20 minutes. Add Tabasco sauce to taste.

     Beat the eggs lightly with the cream and salt. Scramble these in a small amount of melted butter, cooking just until eggs are set and still slightly soft.

     To serve, spoon hot cooked wild rice onto four heated plates. Divide the scrambled eggs atop rice. Spoon sauce over the eggs and sprinkle with the chopped parsley. Serve immediately to 4.