| 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 | Cloves garlic, minced | |
| 1/4 | c | Fresh or frozen, lemon |
| juice thawed up to | ||
| 1/3 | ||
| 1 | Egg, slightly beaten | |
| 2 | T | 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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