Yield: 4 Servings
|4 cups||Chicken Stock|
|1 each||Tb Fresh lemon juice|
|¼ teaspoon||Lemon zest|
|½ cup||Brown rice;cooked|
|4 larges||Egg yolks;slightly beaten|
|Black pepper;fresh ground|
Heat stock in 2 qt. saucepan until steaming. Stir in lemon juice and zest. Add rice (I've used white rice also) and heat. Whisk ¼ cup of stock into egg yolks, then quickly whisk mixture back into stock.
Heat gently, stirring occasionally, until steaming, 2-3 min. Pour into serving bowls and sprinkle with pepper and nutmeg if desired.
Source: "Natural Weight Loss", Rodale Press MM Format: Connie Rizzo, 7/28/95