Provided by EatingWell
1. Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.
2. Carefully transfer 2 cups of the rice mixture to a blender. Add tofu, oil and turmeric; process until smooth. (Use caution when pureeing hot liquids.) Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan. Heat through.
calories 178 carbohydrates 18 fat 7 saturated fat 1 mono unsaturated fat 3 protein 11 cholesterol 5 fiber 0 potassium 141
This recipe has been added to the following public cookbooks:
Dave's Cook Book,
Dave's Personal Chef,
Julie's quick recipes,
The wonderful recipes of angie,
Brittany`s aol recipes
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | EVEST9
06/02/08 04:09 PM |
Greek lemon rice soupTofu in Greek soup! say it isn't so! Selgreco is correct. Orzo can be substituted for rice. |
| ★ ☆ ☆ ☆ ☆ | Selgreco59
02/26/08 02:00 PM |
Not a Greek RecipeThis is so not how my mother makes her egg lemon rice soup. For those who would like a traditional Greek recipe the recipe is attached below.
Cook rice in chicken broth as advised above (or for added flavour boil your own chicken first and eat with the soup later)
Whisk 2 egg whites to creamy and fluffy and it rises.
Addegg yolks and beat in well to make creamy
Slowly add the lemon juice (1-2 lemons medium sized)
Slowly add mixture 1 cup of cold water and warm broth/soup (mixed together so it is luke warm and egg doesn't curdle) Blend in slowly.
Add another half cup of broth.
Slowly pour this mixture into the rice soup/chicken stock. Stirring till it is incorporated.
Serve and enjoy! |
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