Avgolemono

2 tbsp EVOO
1/5 c chopped onion
3 minced garlic cloves
6 1/2 cups low sodium chicken stock
1/2 cup uncooked brown rice
1/3 cup lemon juice
2 tsp cornstarch
1 lg egg lighty beaten
2 cups shredded cooked chicken breast
2 tbsp parsley
2 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