Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat. Simmer until the rice is tender (about 20 minutes). Beat the egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup of the stock. Whisk the mixture back into the stockpot. Reheat but do not allow to boil. Serve.
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|Serving Size: 1 Serving (504g)|
|Recipe Makes: 4|
|Calories from Fat: 63 (26%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 66.8mg||21 %|
|Sodium 688.6mg||24 %|
|Potassium 528mg||14 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 28.7g|
|Protein 13.7g||20 %|
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Calories per serving: 238
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