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  Recipe Home » Poultry » Chicken & Rice Avgolemono
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  Chicken & Rice Avgolemono
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 182
Ingredients:
1 tbsp Vegetable oil
1 cup Chopped onion
12 each 3-ounce skinned drumsticks
3 cup Low-sodium chicken broth
6 oz Long grain white rice
1/2 cup Egg substitute
2 tbsp Flour
2 Lemons, juiced OR...
3 oz -Reconstituted lemon juice
20 oz Frozen chopped spinach thawed, thoroughly drained - and squeezed dry
6 Sprigs fresh dill, chopped OR-
2 tsp -Dried dill

MMMMMFOR GARNISH

Lemon slices (optional)
Instructions:
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: * 1/2 FA, 1 3/4 V, 3-1/4 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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