Avgolemono
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 c chicken broth1/3 c long grain rice (dry)2 eggsjuice of 1 lemonzest of 1/2 lemon3 T parsley
Put chicken broth in large pot and bring to boil
Season with salt and pepper to taste (optional)
Add rice, reduce heat and simmer for 15 min or until rice is tender, remove from heat
Beat eggs with lemon juice and zest in small bowl
Add 1 c of hot chicken stock slowly to the egg mixture stirring constantly
Pour egg mixture slowly back into pot stirring gently and reheat until it thickens and looks creamy, about 10 minutes, stirring regularly (do not let it boil)
Add parsley and stir it in
Serve immediately or chill and serve cold
Garnish with flat leaf parslet leaves and thin slice of lemon (optionl)
Number of Servings: 4
Recipe submitted by SparkPeople user ATHENA06.
Season with salt and pepper to taste (optional)
Add rice, reduce heat and simmer for 15 min or until rice is tender, remove from heat
Beat eggs with lemon juice and zest in small bowl
Add 1 c of hot chicken stock slowly to the egg mixture stirring constantly
Pour egg mixture slowly back into pot stirring gently and reheat until it thickens and looks creamy, about 10 minutes, stirring regularly (do not let it boil)
Add parsley and stir it in
Serve immediately or chill and serve cold
Garnish with flat leaf parslet leaves and thin slice of lemon (optionl)
Number of Servings: 4
Recipe submitted by SparkPeople user ATHENA06.
Nutritional Info Amount Per Serving
- Calories: 116.9
- Total Fat: 3.4 g
- Cholesterol: 138.1 mg
- Sodium: 755.6 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 0.5 g
- Protein: 6.5 g
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