Ingredients
-
4
-
1
-
1/3
-
1/2
-
1
-
1
-
2
-
2 - 3
-
1
-
-
-
-
-
-
Directions
Greek Avgolemono Stew, Posted this because of a to-die-for soup I recently made see Sage’s recipe #169328, converted into a stew. A classic Greek dish from a vegetarian “minute meals” cookbook. Delicious, easy and fast. Serve with a simple tomato and feta salad. Use a top-quality broth if you can. As written it turns out like a soupy-ish stew. P.S. I like to cook the stew long enough so the eggs coagulate, so I would personally simmer for about 5 minutes after adding eggs., I really liked this recipe. Came together quickly and was tasty. I think adding some feta directly to the soup added the extra flavor I was looking for. Thanks for sharing!, Absolutely delicious! Both my husband and I rated it 10 out of 10!!! Thanks so much for sharing it.
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Steps
|
1
Done
|
Combine Vegetable Broth, Chickpeas With Liquid, Rice and Onions in Large Saucepan. Cover and Bring to a Boil Over High Heat. |
|
2
Done
|
Stir in the Carrots and Reduce the Heat So That the Liquid Boils Gently. Cover and Cook Until the Rice Is Tender but Slightly Firm to the Bite, About 10-15 Minutes. |
|
3
Done
|
Meanwhile, Beat the Eggs in a Small Bowl, Add Lemon Juice and Stir to Combine. |
|
4
Done
|
Ladle 1/2 Cup of the Hot Liquid from the Stew Into the Eggs and Stir. Still Stirring, Slowly Pour the Egg-Lemon Broth Mixture Into the Stew. Reduce Heat to Low. |
|
5
Done
|
Add the Spinach and Stir Until Wilted. Serve Immediately. |
