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* Exported from MasterCook II * Chicken And Rice Avgolemono Recipe By : Weight Watchers/February, 1994 Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Foreign Greek Low Fat Rice Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon Vegetable Oil 1 Cup Onion -- chopped 36 Ounces Chicken Drumsticks -- skinned, 12, 3-oz ea 3 Cups Low Sodium Chicken Broth 6 Ounces Long-Grain Rice -- white 1/2 Cup Egg Substitute, Liquid 2 Tablespoons Flour 3 Ounces Lemon Juice, Bottled -- OR 2 Each Lemons -- juice of 4 Cups Frozen Spinach -- chopped, thawed* 6 Sprigs Fresh Dill -- chopped OR 2 Teaspoons Dried Dill Weed Lemon Slices -- for garnish, Opt. 1. In large nonstick saucepan, heat oil. Add chopped onions and cook, stirring occasionally, until tender. Add drumsticks and brown on all sides; remove drum sticks to a plate. 2. Add chicken broth and rice to saucepan and stir until rice gains are separat ed. Return chicken to pan; cover and simmer until chicken is cooked through, ab out 15 minutes. 3. While chicken and rice are simmering, whisk together egg substitute, flour a nd lemon juice in a small bowl, set aside. 4. With slotted spoon, remove cooked drumsticks to a plate and keep warm. Add spinach and dill to rice mixture and cook over medium heat, stirring frequently, until rice has absorbed all the liquid in the pan, about 5 minutes. Pour in eg g mixture and stir until just heated through, about 1 minute. 5. To serve, spoon rice mixture onto serving platter; top with chicken and garn ish with lemon slices. Each serving (2 drumsticks lus a scant cup of rice mixture) provides 1/2 FA, 1 3 /4 V, 3 1/4 P, 1 B, 25 c. - - - - - - - - - - - - - - - - - - NOTES : *2 10-ounce packages spinach, thoroughly drained and squeezed dry. 36 o unces chicken drunsticks = Twelve 3 ounce skinned drumsticks. Plain Text Version of This Recipe for Printing or Saving | |
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