| 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" <carolreu@interl.net> on
Dec 4, 1999, converted by MM_Buster v2.0l.
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