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Ingredientes
- 6 c. canned chicken broth
- 1/2 c. long grain rice (not converted or possibly instant)
- 3 egg yolks
- 1/4 c. lemon juice
- Salt and pepper to taste
- Sliced fresh lemon
- Parsley, minced
Direcciones
- Bring broth to full boil. Add in rice and simmer. Cook for 25 min. Whisk yolks and lemon juice together in a small bowl till combined. When rice is done, remove from the heat and slowly ladle 2 c. warm broth into egg and lemon mix, stirring constantly. Return to the soup mix but don't boil. Serve warm or possibly cool.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1604g | |
| Calories 461 | |
| Calories from Fat 19 | 4% |
| Total Fat 2.13g | 3% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2249mg | 94% |
| Potassium 1365mg | 39% |
| Total Carbs 87.82g | 23% |
| Dietary Fiber 8.0g | 27% |
| Sugars 2.35g | 2% |
| Protein 21.39g | 34% |
Comentarios
04 de Abril de 2010I use ORZO pasta instead of rice and sep the yolks/egg white...blend lemo juice and egg whites til it foams...slowly add in the yolks..=)
