Avgolemono, Gluten-Free, Casein Free
- Number of Servings: 8
Ingredients
8 cups chicken stock, preferably homemade, if not, low sodium1 cup rice4 eggs, separated3 medium lemons, juice ofFreshly ground black pepper
Boil the broth and add one cup (measured dry) rice to it. Reduce tempurature and simmer for about 20 minutes, until rice is thoroughly cooked.
Juice the three lemons. Set aside. Separate the egg whites from the yolks. Set yolks aside. In a medium sized bowl, beat the living crap out of the whites until you have medium peaks. (I don't have a mixer so this takes a pretty minute)
Now mix the yolks and lemon juice together, and stirring constantly add to the egg whites. Now temper the egg mixture with about 2 cups of the steaming broth, pouring it in a steady but slow stream while stirring constantly
Now that the egg mixture is quite warm, add it to the broth and rice while stirring constantly. You don't need to be quite so slow in this step.
Remove from heat and serve!
Number of Servings: 8
Recipe submitted by SparkPeople user SCHELRY.
Juice the three lemons. Set aside. Separate the egg whites from the yolks. Set yolks aside. In a medium sized bowl, beat the living crap out of the whites until you have medium peaks. (I don't have a mixer so this takes a pretty minute)
Now mix the yolks and lemon juice together, and stirring constantly add to the egg whites. Now temper the egg mixture with about 2 cups of the steaming broth, pouring it in a steady but slow stream while stirring constantly
Now that the egg mixture is quite warm, add it to the broth and rice while stirring constantly. You don't need to be quite so slow in this step.
Remove from heat and serve!
Number of Servings: 8
Recipe submitted by SparkPeople user SCHELRY.
Nutritional Info Amount Per Serving
- Calories: 93.3
- Total Fat: 3.7 g
- Cholesterol: 127.5 mg
- Sodium: 998.7 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 1.9 g
- Protein: 5.5 g
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