Avgolemono
- Number of Servings: 4
Ingredients
2 tsp olive oil1/2 c chopped onion3 garlic cloves minced6 1/2 c of chicken broth1/2 c uncooked long grain rice1/3 c lemon juice2 tsp cornstarch1/2 tsp salt1/2 tsp black pepper1 large egg, lightly beaten2 c shredded chicken (8 oz)2 tbsp. chopped parsley2 tbsp. torn basil
Heat dutch oven over medium high heat. Add oil to pan; swirl to coat. Add onion and garlic-saute 2 minutes. Add chicken stock and bring to a boil. Stir in rice; reduce heat and simmer 16 minutes. Combine juice, cornstarch, salt, pepper, and egg in a bowl stirring with a whisk. Slowly pour egg mixture into broth stirring constantly to prevent scrambling. Add chicken to broth mixture. Cook until mixture thickens and rice is done-about 3 minutes. Top with herbs
Serving Size: 4 servings about 1 1/2 cups
Serving Size: 4 servings about 1 1/2 cups
Nutritional Info Amount Per Serving
- Calories: 169.4
- Total Fat: 5.9 g
- Cholesterol: 89.7 mg
- Sodium: 1,614.2 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 0.7 g
- Protein: 17.2 g
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