Directions:
- Juice lemons.
- Melt butter in 3-quart saucepan ove medium-heat.
- Add green onions. Cook and stir about 3 minutes or until green onions are tender.
- Stir in chicken broth and rice. Bring to a boil over medium-high heat.
- Reduce to low; simmer, covered, 20 to 25 minutes until rice is tender.
- Beat eggs in medium bowl with wire whisk until well beaten.
- Add lemon juice and 1/2 cup broth mixture to bowl.
- Gradually return lemon juice mixture to broth mixture in saucepan, stirring constantly.
- Cook and stir over low heat 2 to 3 minutes until broth mixture thickens enough to lightly coat spoon. Do not boil.
- Stir in pepper, if desired.
- Garnish with fresh mint and lemon peel, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.55 Kcal (480 kJ) | ||
| Calories from fat | 60.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.77g | 10% | |
|---|---|---|---|
| Cholesterol | 119.3mg | 40% | |
| Sodium | 903.24mg | 38% | |
| Potassium | 256mg | 5% | |
| Total Carbs | 6.37g | 2% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 4.53g | 9% | |
| Vitamin C | 22.1mg | 37% | |
| Iron | 0.9mg | 5% | |
| Calcium | 38.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 38.14 Kcal (160 kJ) | ||
| Calories from fat | 20.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.25g | 10% | |
|---|---|---|---|
| Cholesterol | 39.72mg | 40% | |
| Sodium | 300.75mg | 38% | |
| Potassium | 85.24mg | 5% | |
| Total Carbs | 2.12g | 2% | |
| Sugars | 0.16g | 2% | |
| Dietary Fiber | 0.13g | 2% | |
| Protein | 1.51g | 9% | |
| Vitamin C | 7.4mg | 37% | |
| Iron | 0.3mg | 5% | |
| Calcium | 12.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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