As I mentioned in another post (Growing Up Greek), I love Greek food. However, I rarely cook it. Don't ask me why I don't. Maybe it's because this past year I haven't really been doing much cooking at all, though that's changing as I am re-training in how I look and think of food.
As I make my 100+ pound weight-loss journey--I have mentioned I'm fat, haven't I?--I'm looking for ways to satisfy my lust for food, while being healthy.
Which brings me to today's recipe. I was sitting in my backyard enjoying a good murder mystery while The Baby enjoyed an episode of Sesame Street. Juiceboy soon joined me. He pointed out some lemons that were hiding amongst the leaves of the lemon tree, and I knew what I was having for lunch. It's light, fast, and incredibly satisfying. And in this transitional time from Summer to not-warm-enough-to-swim-Summer, the fresh lemon was a terrific burst of sunshine.
6 Cups good Chicken Broth, low sodium preferred
1/2 Cup jasmine rice
2 large eggs, beaten
1/4 C Egg Beaters/egg whites
Juice of 1-2 large lemons
1 T cold water
Salt & Pepper to taste
Bring the chicken broth to a boil; add rice. Simmer for 20 minutes. In the meantime, beat the eggs and Egg Beaters in a large bowl or 4-Cup measuring cup. Juice the lemons, straining out seeds. Add lemon juice and water to eggs, stir. After 20 minutes, check the rice for doneness, and remove from heat. Add broth & rice to egg mixture a ladle at a time. Do not bring to a boil, or even return to heat until burner is cooled down--otherwise your soup may break or curdle. This is NOT egg drop soup; it should be smooth and creamy.
Season to taste and serve immediately. I like mine very lemony, so I have sliced lemon in the bowls.
Serves four if accompanying salad or sandwich/serves two as a main dish.