July 24, 2016
Soups/Stews, Eggs, Rice,
White Rice, Greek, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Diabetic, Gluten-Free, Low Calorie, Low Cholesterol, Low Fat, Non-Dairy, Make it from scratch, Kosher Meat more
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"Traditional Greek soup that can be served warm or cold. I like it for a light lunch or an appetizer soup."
Place chicken broth in a medium saucepan; bring to a boil. Add rice; cover, reduce heat, and cook 15 minutes.
Combine the egg and lemon juice, stirring with a wire whisk. Gradually stir about 1/4th of the hot mixture into the egg mixture; add to the remaining hot mixture, stirring constantly. Stir in salt and pepper. Garnish with lemon slices if desired.
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