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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour the broth into a pot and bring it gradually to a full boil. | 2. Pour in the rice, reduce to a simmer,and cover. | 3. Cook for about 25 minutes, or until rice is just tender. | 4. Do not overcook. | 5. Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined. | 6. When rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture. | 7. Whisk this mixture back into the remaining soup. | 8. Return the soup to medium heat and cook, stirring constantly, until soup is just steaming. | 9. Do not let it reach a boil. | 10. Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate. | 11. Correct seasoning just before serving. | 12. Garnish hot or cold with lemon slices and chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	6	cups	canned	468.72	11.34	66.8304	15.7248
grain rice	1/2	cup	converted	-	-	-	-
egg yolk	2 -3			0.0	0.0	0.0	0.0
lemon juice	1/8 - 1/4	cup		0.0	0.0	0.0	0.0
salt black pepper			ground	-	-	-	-
lemon			sliced	-	-	-	-
parsley			chopped	-	-	-	-

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