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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Beat eggs in large bowl with whisk until frothy. Add lemon juice. | 2. Heat chicken broth in stockpot until it lightly boils. Ladle out 1 cup broth and set aside. | 3. Turn up heat for the broth, until boiling. Add rice, cover, reduce heat to low and cook for 10 minutes. | 4. Meanwhile, slowly pour the reserved hot broth into the egg-lemon mixture while beating until frothy. | 5. When rice is done cooking (will be slightly firm) Slowly add egg-lemon-broth mixture, while stirring constantly, to avoid curdling the eggs. | 6. Add oregano, parsley, pepper, and Tabasco. | 7. Continue cooking for 20-30 minutes on medium-low heat, stirring frequently, until thickened to desired consistency. | 8. Check seasonings and adjust to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	9	cups		703.08	17.01	100.2456	23.5872
grain rice	1 1/2	1/2	raw	-	-	-	-
egg yolk	9			492.66	5.4927	24.2658	40.6062
lemon juice	3/4	cup		40.26	12.627	0.6405	0.4392
oregano	1/2	tablespoon	crushed dried	3.975	1.0338	0.135	0.0642
parsley	3	tablespoons	dried	4.104	0.7216	0.3386	0.0901
pepper			ground	-	-	-	-
tabasco sauce				-	-	-	-

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