Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 4 c. Chicken Stock
- 1 Tbsp. Fresh lemon juice
- 1/4 tsp Lemon zest
- 1/2 c. Brown rice --cooked
- 4 lrg Egg yolks - slightly beaten Black pepper fresh grnd Nutmeg -grnd
Direcciones
- Heat stock in 2 quart. saucepan till steaming. Stir in lemon juice and zest.
- Add in rice and heat. Whisk 1/4 c. of stock into egg yolks, then quickly whisk mix back into stock. Heat gently, stirring occasionally, till steaming, 2-3 minutes. Pour into serving bowls and sprinkle with pepper and nutmeg if you like.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1127g | |
| Calories 394 | |
| Calories from Fat 178 | 45% |
| Total Fat 19.87g | 25% |
| Saturated Fat 6.95g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 839mg | 280% |
| Sodium 1533mg | 64% |
| Potassium 893mg | 26% |
| Total Carbs 30.01g | 8% |
| Dietary Fiber 5.7g | 19% |
| Sugars 1.11g | 1% |
| Protein 22.83g | 37% |
