Ingredients
- 1 can (49 1/2 ounces) chicken broth*
- 1/2 cup uncooked regular long grain rice
- 1/4 teaspoon salt
- 3 eggs, beaten
- 3 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Heat broth, rice and salt to boiling in 3-quart saucepan, stirring once or twice; reduce heat.
Cover and simmer about 14 minutes or until rice is tender.
- Mix eggs and lemon juice. Stir 1/2 cup of the hot broth into egg mixture; stir back into
broth mixture in saucepan. Cook over low heat 3 to 5 minutes, stirring constantly, until
slightly thickened. (Do not boil or eggs will curdle.) Garnish each serving with parsley.
Nutrition Information
Looks like there’s no nutritional information for this recipe. Sorry about that. We do our best to give you complete information wherever we can.
