Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the stock to a boil in a stockpot. | 2. Add the rice and cook gently until the rice is tender, about 45 minutes (15 for white rice). | 3. Add salt to taste if desired. | 4. Beat the eggs and lemon juice together in a small bowl. | 5. Temper the egg mixture with 2 or 3 T of the hot stock, stirring constantly. | 6. Pour the egg mixture into the pot and stir to blend. | 7. Heat the soup over low heat, stirring constantly. Don't allow to boil. | 8. Serve at once -- in heated bowls, if desired. | 9. Pass saltines or a waferlike bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
brown rice	1	cup		678.95	141.0625	13.949000000000002	5.92
egg	2			143.0	0.72	12.56	9.51
lemon juice	2 -3	tablespoons		0.0	0.0	0.0	0.0

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