Chicken and rice avgolemono

Yield: 6 servings

Measure Ingredient
1 tablespoon Vegetable oil
1 cup Chopped onion
12 eaches 3-ounce skinned drumsticks
3 cups Low-sodium chicken broth
6 ounces Long grain white rice
½ cup Egg substitute
2 tablespoons Flour
2 \N Lemons; juiced OR...
\N \N Lemon slices (optional) Reconstituted lemon juice
20 ounces Frozen chopped spinach thawed, thoroughly drained and squeezed dry
6 \N Sprigs fresh dill; chopped OR- Dried dill

FOR GARNISH

In large nonstick saucepan, heat oil. Add chopped onions and cook, stirring occasionally, until tender. Add drumsticks and brown on all sides; remove drumsticks to a plate.

Add chicken broth and rice to saucepan and stir until rice grains are separated. Return chicken to pan; cover and simmer until chicken is cooked through, about 15 minutes.

While chicken and rice are simmering, whisk together egg substitute, flour and lemon juice in a small bowl; set aside.

With slotted spoon, remove cooked drumsticks to a plate and keep warm. Add spinach and dill to rice mixture and cook over medium heat; stirring frequently, until rice has absorbed all the liquid in the pan, about 5 minutes. Pour in egg mixture and stir until just heated through, about 1 minute.

To serve, spoon rice mixture onto serving platter; top with chicken and garnish with lemon slices.

Each serving (2 drumsticks plus a scant cup of rice mixture) provides: * ½ FA, 1¾ V, 3-¼ P, 1 B, 25 C, Per serving: * 340 cal, 32 g prot, 33 g car, * 8 g fat: 3 g poly, 2 g mono, 2 g sat * 207 mg sod, 79 mg chol Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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