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