2 cans 32 oz Chicken Broth1 cup raw rice2 eggsJuice of 2 lemon2 Tablespoons chopped parsley1 teaspoon chopped dillSalt to taste
Directions
Heat chicken broth to a simmer, add rice and cook 20 minutes. While rice is cooking, whisk together lemon juice, egg and parsley. Blend chicken broth and rice into lemon egg mixture. Heat for 2 minutes, stir in dill and serve. Garnish if desired with thyme.
Source:
Contributed By: Rita on
2004-Jun-20
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