Cooking Recipe Chicken & Rice Avgolemono
Recipe Ingredients
FOR GARNISH
Directions
In large nonstick saucepan, heat oil. Add chopped onions and cook,
stirring occasionally, until tender. Add drumsticks and brown on all
sides; remove drumsticks to a plate.
Add chicken broth and rice to saucepan and stir until rice grains are
separated. Return chicken to pan; cover and simmer until chicken is
cooked through, about 15 minutes.
While chicken and rice are simmering, whisk together egg substitute,
flour and lemon juice in a small bowl; set aside.
With slotted spoon, remove cooked drumsticks to a plate and keep
warm. Add spinach and dill to rice mixture and cook over medium heat;
stirring frequently, until rice has absorbed all the liquid in the
pan, about 5 minutes. Pour in egg mixture and stir until just heated
through, about 1 minute.
To serve, spoon rice mixture onto serving platter; top with chicken
and garnish with lemon slices.
Each serving (2 drumsticks plus a scant cup of rice mixture)
provides: * 1/2 FA, 1 3/4 V, 3-1/4 P, 1 B, 25 C,
Per serving: * 340 cal, 32 g prot, 33 g car, * 8 g fat: 3 g poly, 2 g
mono, 2 g sat * 207 mg sod, 79 mg chol
Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in
association with The Rice Council
and The Walnut Marketing Board)
Reprinted with permission from USA Rice Council Electronic format
courtesy of Karen Mintzias