Update my dinner status, I'm making this tonight.
6 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 1/2 c Fat-free vegetable broth
- 1/4 c Long-grain rice
- 1/4 c Fresh or frozen; lemon
- 2 tb Finely chopped parsely
- Salt and white pepper; to
- 2 lg Cloves garlic; minced
- 1 Egg; slightly beaten
Preparation
Heat broth in medium saucepan; stir in rice and garlic. Reduce heat and simmer, covered, until rice is tender, about 25 minutes. Reduce heat to low. Mix lemon juice and egg; slowly stir mixture into soup. Stir in parsley; season to taste with salt and white pepper. Pour soup into bowls. Per 1 cup serving = 106 calories, 2 gm fat, 53 mg cholesterol, 31 mg sodium, 14 gm carbohydrate, 3 gm protein Exchanges: 1 bread. Posted to EAT-LF Digest by "Carole" on Dec 4, 1999, converted by MM_Buster v2.0l.
