Avgolemono
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/3 cup brown rice*6 cups low-sodium chicken broth**1/2 cup fresh squeezed lemon juice4 eggs, beaten1 Tbsp fresh chopped parsley*White rice can be used for faster cooking time (only 20 minutes in step 2).**For even lower sodium, use homemade chicken broth.
1. In a large pot, bring chicken broth to a boil. Add rice, cover, and reduce heat to low.
2. Simmer rice until cooked, about 40 minutes. While rice is cooking, follow steps 3-4.
3. Squeeze half a cup lemon juice. Wash and chop parsley.
4. In a large mixing bowl, beat eggs with a fork or whisk. Beat in lemon juice until well mixed.
5. When rice is cooked, remove from heat. For better results, allow it to cool for 5-10 minutes.
6. Place the "cold" mixing bowl near the "hot" pot on the stove. Using a ladle, slowly transfer hot broth from the pot to the lemon-egg mixture. Pour broth very slowly into the "cold" bowl, stirring constantly. This will prevent the near-boiling broth from cooking the egg. Repeat process until the two are as close in temperature as possible; the side of the bowl should feel hot.
6. Reverse process, moving more quickly this time. Ladle broth from the bowl back into the pot, stirring constantly, until all the soup is combined. Now serve and enjoy! Makes 4 12-oz servings.
7. Add a pinch of fresh chopped parsley for a refreshing boost of flavor and colorful presentation.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDAWANDA.
2. Simmer rice until cooked, about 40 minutes. While rice is cooking, follow steps 3-4.
3. Squeeze half a cup lemon juice. Wash and chop parsley.
4. In a large mixing bowl, beat eggs with a fork or whisk. Beat in lemon juice until well mixed.
5. When rice is cooked, remove from heat. For better results, allow it to cool for 5-10 minutes.
6. Place the "cold" mixing bowl near the "hot" pot on the stove. Using a ladle, slowly transfer hot broth from the pot to the lemon-egg mixture. Pour broth very slowly into the "cold" bowl, stirring constantly. This will prevent the near-boiling broth from cooking the egg. Repeat process until the two are as close in temperature as possible; the side of the bowl should feel hot.
6. Reverse process, moving more quickly this time. Ladle broth from the bowl back into the pot, stirring constantly, until all the soup is combined. Now serve and enjoy! Makes 4 12-oz servings.
7. Add a pinch of fresh chopped parsley for a refreshing boost of flavor and colorful presentation.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDAWANDA.
Nutritional Info Amount Per Serving
- Calories: 125.7
- Total Fat: 5.1 g
- Cholesterol: 212.5 mg
- Sodium: 895.0 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 0.4 g
- Protein: 11.3 g
Member Reviews
-
CBECKAS
I make it quite often but use homemade chicken soup. I only use 2 eggs for a large pot, beat my egg whites, with a hand mixer until fluffy t, add in some lemon juice, add in yolk, then add in 2 cups of soup & rice and beat. Pour back into pot and mix well. It should be creamy but NOT thick. - 3/25/10