Chicken & rice avgolemono
6 Servings
Ingredients
| Quantity | 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 | Lemons; juiced OR... Reconstituted lemon juice | |
| 20 | ounces | Frozen chopped spinach thawed, thoroughly drained and squeezed dry |
| 6 | Sprigs fresh dill; chopped OR- Dried dill | |
| Lemon slices (optional) | ||
Directions
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