Recipe#6691

Title: Chicken And Rice Avgolemono

SOAR

   1      Tablespoon    Vegetable Oil
   1      Cup           Onion -- chopped
  36      Ounces        Chicken Drumsticks -- skinned, 12, 3-oz ea
   3      Cups          Low Sodium Chicken Broth
   6      Ounces        Long-Grain Rice -- white
     1/2  Cup           Egg Substitute, Liquid
   2      Tablespoons   Flour
   3      Ounces        Lemon Juice, Bottled -- OR
   2      Each          Lemons -- juice of
   4      Cups          Frozen Spinach -- chopped, thawed*
   6      Sprigs        Fresh Dill -- chopped OR
   2      Teaspoons     Dried Dill Weed
                        Lemon Slices -- for garnish, Opt.
1.  In large nonstick saucepan, heat oil.  Add chopped onions and cook, stirring
 occasionally, until tender.  Add drumsticks and brown on all sides; remove drum
sticks to a plate.
2.  Add chicken broth and rice to saucepan and stir until rice gains are separat
ed.  Return chicken to pan; cover and simmer until chicken is cooked through, ab
out 15 minutes.
3.  While chicken and rice are simmering, whisk together egg substitute, flour a
nd lemon juice in a small bowl, set aside.
4.  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 eg
g mixture and 
stir until just heated through, about 1 minute.
5.  To serve, spoon rice mixture onto serving platter; top with chicken and garn
ish with lemon slices.
NOTES : *2 10-ounce packages spinach, thoroughly drained and squeezed  dry. 36 o
unces chicken drunsticks = Twelve 3 ounce skinned drumsticks.