| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Kooknet, Soups |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
T |
Rice |
| 1 |
qt |
Chicken Stock |
| 2/3 |
c |
Plain Yogurt |
| 1 |
|
Egg |
|
|
Salt |
|
|
Ground Pepper |
| 1 |
T |
Parsley, chopped |
| 1 |
T |
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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