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Add a photoServings: 8
Ingredients
- 1 quart Chicken broth
- 1/2 c. Rice
- 1 lrg Bay leaf
- 3 sprg parsley
- 2 whl cloves
- 4 x Green peppers, canned Salt and pepper Nutmeg Cayenne
- 3/4 c. Heavy cream
- 2 x Egg yolks
Directions
- Bring Chicken Broth to a boil and while boiling drop in the rice, rainlike, and add in bay leaf, parsley and cloves. Cook unitl rice is tender, and stir in 4 canned red pimientos, liquid removed and minced. Rub the contents of the kettle trhough a sieve and after discarding the bay leaf, parsley and cloves, move into a clean kettle. Seaston to taste with slt, pepper, nutmeg, and a few grains of cayenne. Boil once, then stir in heavy cream, that has been scalded and mmixed with egg yolks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 8 servings | |
| Calories 102 | |
| Calories from Fat 40 | 39% |
| Total Fat 4.52g | 6% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 194mg | 8% |
| Potassium 213mg | 6% |
| Total Carbs 12.83g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.21g | 1% |
| Protein 2.74g | 4% |
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