Avgolemono
- Number of Servings: 4
Ingredients
2 tbsp EVOO1/5 c chopped onion3 minced garlic cloves6 1/2 cups low sodium chicken stock1/2 cup uncooked brown rice1/3 cup lemon juice2 tsp cornstarch1 lg egg lighty beaten2 cups shredded cooked chicken breast2 tbsp parsley2 tbsp basil
Heat a dutch oven over medium-high heat. Add oil and swirl to coat. Add onion and garlic. Saute about 2 minutes. Add chicken stock and bring to a boil. Stir in rice, reduce heat and simmer 16 minutes. Combine juice, cornstarch and egg in a small bowl, stirring with a whisk. Slowly pour egg mixutre into broth mixture, stirring constanly with a whisk. Add chicken and cook until mixture thickens and rice is done. Top with parsley and basil.
Serving Size: Makes 4, 1.5 Cup Servings
Serving Size: Makes 4, 1.5 Cup Servings
Nutritional Info Amount Per Serving
- Calories: 200.0
- Total Fat: 10.1 g
- Cholesterol: 87.2 mg
- Sodium: 1,617.8 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.0 g
- Protein: 17.4 g
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