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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 (I've used white rice also) 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 157 | |
| Calories from Fat 48 | 31% |
| Total Fat 5.42g | 7% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 210mg | 70% |
| Sodium 384mg | 16% |
| Potassium 264mg | 8% |
| Total Carbs 19.77g | 5% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.39g | 0% |
| Protein 6.91g | 11% |
