Avgolemono

Name: Avgolemono
Prep time: 37 min
Cook time: 37 min
Total time: 37 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps torn fresh basil; 1 teaspoons freshly ground black pepper; 227 grams cups shredded cooked chicken breast (about; 2 teaspoons cornstarch; 1 large egg, lightly beaten; 2 Tbsps chopped fresh parsley; 3 garlic cloves, minced; 79 milliliters fresh lemon juice; 2 liters Chicken Stock or fat-free, lower-sodium chicken broth; 2 teaspoons olive oil; 118 milliliters chopped onion; 118 milliliters uncooked long-grain rice; 1 teaspoons salt

You can never have too many main course recipes, so give Avgolemono a try. Watching your figure? This gluten free and dairy free recipe has 268 calories, 26g of protein, and 8g of fat per serving. This recipe serves 4. Head to the store and pick up rice, egg, salt, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 37 minutes.

Instructions

Heat a Dutch oven over medium-high heat.

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Dutch Oven

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion and garlic; saut 2 minutes.

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Garlic

Onion

Add Chicken Stock; bring to a boil. Stir in rice; reduce heat, and simmer 16 minutes.

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Chicken Stock

Rice

Combine juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk.

Ingredients you will need

Corn Starch