Name: Greek Lemon-Rice Soup
Ingredients: 3 1/2 c Fat-free vegetable broth; 1/4 c Long-grain rice; 2 lg Cloves garlic; minced; 1/4 c Fresh or frozen; lemon juice, thawed, (up to 1/3); 1 Egg; slightly beaten; 2 tb Finely chopped parsely; Salt and white pepper; to taste

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs	Greek		4	Servings

INGREDIENTS

3 1/2	c	Fat-free vegetable broth
1/4	c	Long-grain rice
2	lg	Cloves garlic; minced
1/4	c	Fresh or frozen; lemon juice, thawed, (up to 1/3)
1		Egg; slightly beaten
2	tb	Finely chopped parsely
		Salt and white pepper; to taste

INSTRUCTIONS

Heat broth in medium saucepan; stir in rice and garlic. Reduce heat and
simmer, covered, until rice is tender, about 25 minutes. Reduce heat to
low.
Mix lemon juice and egg; slowly stir mixture into soup. Stir in parsley;
season to taste with salt and white pepper. Pour soup into bowls.
Per 1 cup serving = 106 calories, 2 gm fat, 53 mg cholesterol, 31 mg
sodium, 14 gm carbohydrate, 3 gm protein Exchanges: 1 bread.
Posted to EAT-LF Digest by "Carole" <[email protected]> on Dec 4, 1999,
converted by MM_Buster v2.0l.

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