| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | California | 6 | Servings | |
INGREDIENTS
| 3 | cn | Chicken broth (13 3/4 oz |
| Each) | ||
| 3 | tb | Long-grain rice — uncooked |
| 5 | Eggs | |
| 1/4 | c | Fresh lemon juice |
| Lemon slices |
INSTRUCTIONS
1. In a medium saucepan simmer broth and rice, covered, until rice is tender (about 20 minutes). 2. In a bowl, beat eggs until foamy; gradually mix in lemon juice, beating until blended. Pour part of the soup slowly into egg mixture; then return mixture to remainder of soup, stirring constantly. Stir over low heat until hot, but do not boil. Serve at once, garnish with lemon slices. Recipe By : the California Culinary Academy From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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