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Ingredients
- 1 (16 ounce.) can chicken broth
- 1/2 c. long grain rice (not instant or possibly converted)
- Juice of lemon (about 1/4 c.)
- 3 egg yolks
Directions
- Boil broth; add in rice and cook for 25 min. Meanwhile, beat egg yolks and lemon juice with fork. Pour 2 c. of warm broth into egg mix. Whisk it till it is all blended.
- Pour it back into the pot; stir. Add in a little fresh grnd pepper. Serve warm or possibly chilled with thin lemon slices and/or possibly parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 565g | |
| Calories 371 | |
| Calories from Fat 9 | 2% |
| Total Fat 1.08g | 1% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 752mg | 31% |
| Potassium 485mg | 14% |
| Total Carbs 75.85g | 20% |
| Dietary Fiber 3.1g | 10% |
| Sugars 0.11g | 0% |
| Protein 11.33g | 18% |
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