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|Long grain rice||3 Ounce (75 Gram)|
|Chicken stock||8 1⁄3 Pint|
|Lemon juice||2 Tablespoon (Extracted From 2 Lemons)|
|Parsley||2 Tablespoon, freshly chopped|
Serving size: Complete recipe
Calories 2054 Calories from Fat 619
% Daily Value*
Total Fat 69 g105.8%
Saturated Fat 19.2 g96.1%
Trans Fat 0 g
Cholesterol 965.9 mg
Sodium 6061.4 mg252.6%
Total Carbohydrates 215 g71.7%
Dietary Fiber 1.3 g5.1%
Sugars 65.9 g
Protein 133 g265.5%
Vitamin A 72.5% Vitamin C 102.8%
Calcium 27.7% Iron 81.2%
*Based on a 2000 Calorie diet
Place the rice in a saucepan with the stock.
Bring to the boil.
Reduce heat, cover and simmer for 15 minutes or until the rice is tender.
Remove from the heat.
Beat the eggs together in a mixing bowl.
Gradually beat in the lemon juice, then a few spoonsful of the stock mixture.
Stir the egg mixture into the remaining stock mixture in the saucepan.
Return to the heat and cook gently for 2 to 3 minutes.
Do not let the soup boil or it will curdle.
Add pepper to taste.
Serve hot, sprinkled with parsley.