3 qt chicken stock; boiled down -to 9 1 ; cups 2/3 c rice 1 1/2 ts salt 1/4 c lemon juice; from about 2 -lemons 3 tb chopped fresh parsley or -dill 1/4 ts fresh-ground black pepper 4 eggs
Instructions
1. In a large saucepan, bring the stock to a boil over moderately high heat. Add the rice and salt. Reduce the heat and simmer, covered, until the rice is just tender, about 25 minutes. Add the lemon juice, parsley and pepper.
2. In a large bowl, whisk the eggs until frothy. Bring the soup just to a boil and slowly pour it into the eggs, whisking constantly so that the eggs do not curdle. Serve at once.
Posted to FOODWINE Digest TX Mar 99
Per serving: 165 Calories (kcal); 3g Total Fat; (22% calories from fat); 7g Protein; 20g Carbohydrate; 125mg Cholesterol; 4865mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
