Citrus and Rice Broth

Name: Citrus and Rice Broth
Total time: 55 min
Yield: 4
Cuisine: European, Greek
Ingredients: 4 cups chicken stock; 0.875 cup Long grain rice; 2 unwaxed lemons (juiced, zest removed and chopped); 3 egg yolks; ground allspice; Mint leaves (to garnish)

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 55 min.

Ready in

Calories:

121

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	121 kcal	(6 %)
Protein	4.8 g	(5 %)
Fat	4.27 g	(4 %)
Carbohydrates	15.52 g	(10 %)
Sugar added	0 g	(0 %)
Roughage	1.71 g	(6 %)

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Vitamin A	72.71 mg	(9,089 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.47 mg	(4 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.11 mg	(10 %)
Niacin	1.78 mg	(15 %)
Vitamin B₆	0.1 mg	(7 %)
Folate	17.61 μg	(6 %)
Pantothenic acid	0.59 mg	(10 %)
Biotin	6.45 μg	(14 %)
Vitamin B₁₂	0.33 μg	(11 %)
Vitamin C	15 mg	(16 %)
Potassium	49.7 mg	(1 %)
Calcium	28.38 mg	(3 %)
Magnesium	18.35 mg	(6 %)
Iron	0.87 mg	(6 %)
Iodine	19.17 μg	(10 %)
Zinc	0.7 mg	(9 %)
Saturated fatty acids	1.3 g
Cholesterol	159.48 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 4 cups
chicken stock; ⅞ cup
Long grain rice; 2
unwaxed lemons (juiced, zest removed and chopped); 3
egg yolks; ground allspice; Mint leaves (to garnish)

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Preparation steps

Bring the stock to the boil, add the rice and cook on a low heat for around 25 min.

Mix together the lemon juice and the egg yolks. Gradually add approx. 200 ml of the hot soup and then return the mixture slowly to the pot. Stir well and do not allow the soup to boil any more.

Add the lemon zest and season with salt, ground black pepper and allspice. Transfer into bowls and serve garnished with mint leaves.