1 to 2 fresh lemons
2 tbsp butter
1/2 cup minced green onions, including tops
6 cups chicken broth
2/3 cup uncooked long grain white rice
4 eggs
1/8 tsp white pepper, optional
Juice lemons into a bowl, remove any seeds; set bowl aside.
In a 3-quart saucepan over medium heat, melt butter; add green onions. Cook and stir for about 3 minutes or until onion greens are tender.
Stir in broth and rice; bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, 20-25 minutes until rice is tender.
Beat eggs in a medium bowl with a wire whisk until well beaten. Add the lemon juice and 1/2 cup of the broth to the bowl.Mix well and gradually stir into the saucepan, stirring constantly. Cook, stirring, over low heat about 3 minutes until broth mixture thickens enough to lightly coat a spoon. Do Not Boil! Stir in the pepper, if using.
Garnish each bowl with some fresh mint leaves and/or thin strips of lemon peel, if desired.
Yield: 6 to 8 servings
1/2 cup minced green onions, including tops
6 cups chicken broth
2/3 cup uncooked long grain white rice
4 eggs
1/8 tsp white pepper, optional
Juice lemons into a bowl, remove any seeds; set bowl aside.
In a 3-quart saucepan over medium heat, melt butter; add green onions. Cook and stir for about 3 minutes or until onion greens are tender.
Stir in broth and rice; bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, 20-25 minutes until rice is tender.
Beat eggs in a medium bowl with a wire whisk until well beaten. Add the lemon juice and 1/2 cup of the broth to the bowl.Mix well and gradually stir into the saucepan, stirring constantly. Cook, stirring, over low heat about 3 minutes until broth mixture thickens enough to lightly coat a spoon. Do Not Boil! Stir in the pepper, if using.
Garnish each bowl with some fresh mint leaves and/or thin strips of lemon peel, if desired.
Yield: 6 to 8 servings
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