Ingredients :
- 550 ml chicken stock
- 50 grams spinach
- 50 ml lemon juice (1 lemon)
- 2 eggs
- 1 large onion
- 60 grams rice
- 2 cloves garlic
- to taste salt and pepper
Method :
- Simmer the stock in a pan
- Whilst the stock heats up, finely chop the onion and garlic (or crush if you prefer)
- Once the stock starts steaming, add the rice. Simmer for 5 minutes
- Add the spinach, onion and garlic. Simmer for 4 minutes
- Whilst simmering, whisk the lemon juice and both eggs together in a bowl, add some of the broth and mix
- Once the time is up, add the egg mixture to the broth, add salt & pepper and stir for a minute.
- Seperate into 2 bowls and serve. I find a little bit of parmesan cheese grated on top goes well too but is optional
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