Lemon Rice Soup Recipe
Ingredients
| Chicken stock | 2 Quart, mixed | |
| 3/4 cup long-grain white rice | ||
| 6 green onions, including tops, sliced (3/4 cup) | ||
| Parsley | 1/2 Cup (16 tbs), minced | |
| 1 teaspoon grated lemon rind | ||
| Lemon juice | 1/3 Cup (16 tbs) | |
Directions
ln a stockpot or 5-quart Dutch oven, bring the stock to a boil over moderate heat.
Add the rice, green onions, parsley, and lemon rind.
Return to a boil, adjust the heat so that the mixture simmers gently, cover, and cook for 20 minutes or until the rice is tender.
Remove from the heat and stir in the lemon juice.
Add the rice, green onions, parsley, and lemon rind.
Return to a boil, adjust the heat so that the mixture simmers gently, cover, and cook for 20 minutes or until the rice is tender.
Remove from the heat and stir in the lemon juice.
Chef
