Chicken & rice avgolemono

Yield: 6 Servings

Ingredients:

1 tb Vegetable oil
1 c Chopped onion
12 ea 3-ounce skinned drumsticks
3 c Low-sodium chicken broth
6 oz Long grain white rice
1/2 c Egg substitute
2 tb Flour
2 Lemons; juiced OR...
3 oz -Reconstituted lemon juice
20 oz Frozen chopped spinach - thawed thoroughly drained -- and squeezed dry
6 Sprigs fresh dill; chopped -OR-
2 ts -Dried dill

Instructions:

MMMMM------------------------FOR GARNISH----------------------------- Lemon slices (optional) In large nonstick saucepan heat oil. Add chopped onions and cook stirring occasionally until tender. Add drumsticks and brown on all sides; remove drumsticks to a plate. Add chicken broth and rice to saucepan and stir until rice grains are separated. Return chicken to pan; cover and simmer until chicken is cooked through about 15 minutes. While chicken and rice are simmering whisk together egg substitute flour and lemon juice in a small bowl; set aside. With slotted spoon remove cooked drumsticks to a plate and keep warm. Add spinach and dill to rice mixture and cook over medium heat; stirring frequently until rice has absorbed all the liquid in the pan about 5 minutes. Pour in egg mixture and stir until just heated through about 1 minute. To serve spoon rice mixture onto serving platter; top with chicken and garnish with lemon slices. Each serving (2 drumsticks plus a scant cup of rice mixture) provides: * 1/2 FA 1 3/4 V 3-1/4 P 1 B 25 C Per serving: * 340 cal 32 g prot 33 g car * 8 g fat: 3 g poly 2 g mono 2 g sat * 207 mg sod 79 mg chol Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias