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Add a photoServings: 6
Ingredients
- 4 c. vegetable broth *Note nonfat chicken flavor
- 1/3 c. white rice uncooked Juice Of 1 Lemon
- 2 Tbsp. Cornstarch
- 2 Tbsp. Sherry
- 1 x Egg **Note
- 1/4 c. Egg Beaters 99% Egg Substitute Salt And Pepper To Taste
Directions
- *NOTE: Original recipe used regular chicken broth.
- **NOTE: Original recipe used 2 regular Large eggs.
- This Greek classic is so easy to make which you can throw it together at thelast minute for a quick dinner starter or possibly a late night snack.
- In a medium sized saucepan, combine the chicken broth and the rice. Bring to a boil, cover the pan, lower the heat and let it simmer for 15 min tocook rice.
- In a small bowl, mix the lemon juice, sherry and cornstarch till smooth.
- Stir this mix into the simmering soup. Keep stirring till the soup thickens slightly. Season to taste with salt and pepper. Beat the Large eggs inthe same small bowl. Stir the Large eggs into the soup. Don't let the mix boil after the Large eggs have been added.
- Makes 4 - 6 first-course servings
- This is wonderful. We tasted it before adding the Large eggs and it was excellentat which point also. Sometime I will make it again and not put in the Large eggs.
- I made this for dinner last nite and it was really good.
- Extremely quick also!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 6 servings | |
| Calories 83 | |
| Calories from Fat 10 | 12% |
| Total Fat 1.14g | 1% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 657mg | 27% |
| Potassium 61mg | 2% |
| Total Carbs 13.45g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.85g | 1% |
| Protein 2.93g | 5% |
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