Servings
4 s
Ingredients
- 4 cups Chicken stock
- 1 Tb Fresh lemon juice
- 1/4 teaspoon Lemon zest
- 1/2 cup Brown rice;cooked
- 4 large Egg yolks;slightly beaten
- Black pepper;fresh ground
- Nutmeg;ground
Directions
- Heat stock in 2 qt.
- saucepan until steaming.
- Stir in lemon juice and zest.
- Add rice (I’ve used white rice also) and heat.
- Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock.
- Heat gently, stirring occasionally, until steaming, 2-3 min.
- Pour into serving bowls and sprinkle with pepper and nutmeg if desired.
- Source: “Natural Weight Loss”, Rodale Press MM Format: Connie Rizzo, 7/28/95 File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/mmdja006.biz