Put a Mediterranean spin on dinner with quick Greek lemon soup, which features rice, eggs and lemon juice.

Yield: 4 servings



Difficulty Rating: Easy
Recipe Created By:
Recipe From: Tennessee Home and Farm

Ingredients

  • 6 cups chicken stock
  • ¼ cup converted rice*
  • 3 eggs, beaten
  • juice of one lemon
  • 2 cups chicken or salmon, cooked and chopped or 2 cups medium-sized shrimp, cleaned and trimmed, optional

*Please see Tips & Notes section.

 
 

Tips & Notes

Converted rice is brown rice that has been converted to a white rice texture, allowing it to cook faster. Another long-grain white rice will substitute, but converted rice has more fiber.

 
 

Instructions

  1. In a large saucepan, bring the broth to a simmer. Stir in rice and simmer about 15 minutes, until rice is soft.
  2. Stir in eggs and lemon juice. Lightly whisk until the egg is thoroughly cooked.
  3. Add chicken, shrimp or salmon, if desired. Feel free to throw in frozen vegetables such as snap peas, too. Season to taste with salt, pepper and chopped parsley.
Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/quick-greek-lemon-soup/
 

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Comments

  1. Debs @ The Spanish Wok says:

    This sound delicious and I love lemon too. What does “converted rice” mean?

    BTW Come check out The Monthly Blogger event over at The Spanish Wok, ALL bloggers are welcome. See here for details and current theme. You are also welcome to visit our FB page too here.

    • Jessy Yancey says:

      Hi Debs. Converted rice is brown rice that has been converted to a white rice texture, allowing it to cook faster. Another long-grain white rice will substitute, but converted rice has more fiber.

      We had included this in the tips and notes section, but I’ve added another note next to the ingredient. Thanks for asking! And thanks for the invite to The Monthly Blogger event!

      Jessy Yancey
      editor
      Farm Flavor