| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Soups, Kooknet |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Rice |
| 1 |
qt |
Chicken Stock |
| 2/3 |
c |
Plain Yogurt |
| 1 |
|
Egg |
|
|
Salt |
|
|
Ground Pepper |
| 1 |
tb |
Parsley, chopped |
| 1 |
tb |
Fresh Mint, chopped |
INSTRUCTIONS
Simmer the rice in the chicken stock until tender, about 12 minutes. Beat
the yogurt with the egg in a bowl, stir in a little hot stock, then
gradually add the contents of the bowl to the rest of the chicken stock,
which is taken off the heat to prevent curdling. Add salt and pepper; and
reduce heat to simmer, while stirring.
Serve in bowls, sprinkled with the fresh herbs.
Source: San Francisco Examiner Typed by Katherine Smith Cyberealm BBS
Watertown, NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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