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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the broth to a simmer in a pot. Add the rice and cook until tender, about 15 minutes. | 2. In a mixing bowl, whisk the egg yolks until thick and pale. Whisking constantly, slowly drizzle in the lemon juice, whisking until frothy. | 3. Take the broth-rice pot off the heat to cool for 5 minutes so the broth won't be too hot to add to the egg mixture. | 4. Gradually ladle the hot broth-rice mixture into the egg yolk mixture, whisking constantly. | 5. When about half to three-quarters of the broth mixture has been whisked into the yolk mixture, whisk the yolk mixture into the remaining broth mixture in the pot. | 6. Cook over low heat just until heated through. Do not let the mixture boil. | 7. Season to taste with salt and white pepper. Serve immediately garnished with a sprig of parsley, if desied. | 8. Makes 2 main-course servings or 4 first-course servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
grain white rice	1/4	cup		-	-	-	-
egg yolk	4			218.96	2.4412	10.7848	18.0472
lemon	1			-	-	-	-
white pepper				-	-	-	-
flat leaf parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.