Avgolemono
Serves: 2
Ingredients
3 large egg yolks
1 egg white
2 lemons (less or more to taste)
¼ cup leftover brown rice, quinoa, or other grain of choice
1/8 tsp. white pepper
¼ tsp. unrefined sea salt, or to taste
Directions
Heat chicken broth in medium-size saucepan and add leftover rice or other grain of choice. (If grains are uncooked then be sure to rinse them first, add to saucepan, bring to a boil then simmer for 40 minutes for brown rice or 15 minutes for quinoa)
Meanwhile, in small bowl whisk together egg yolks, egg white and lemon juice. When rice is ready, add about ½ cup of the hot broth to the lemon egg mixture in a slow, steady stream, stirring vigorously to bring the temperature of the eggs up to the temperature of the heated stock. (Be sure to stir vigorously so you don’t end up with “scrambled eggs”).
Add the mixture back into the saucepan and stir to incorporate. Stir over lowest possible heat. Optional: let sit about five minutes, covered, to enjoy a thicker, creamier consistency.
Add salt and pepper to taste. Add more lemon to make more tart.