AVGOLEMONO RICE
This avgolemono rice uses lamb stock because we love its connection to the roast leg of lamb at Easter, but you can happily use chicken stock at any time of year. The rice is cooked "pasta style," in plenty of boiling salted water and drained when done, which is how we cook rice pretty much all the time now, dodging the sometimes mushy, sometimes waterlogged, sometimes al dente results of the usual cooking method. The egg-lemon sauce is tart and creamy at the same time, a unique richness without any cream or butter, that is killer almost anywhere it lands, from warm asparagus, to gently roasted salmon, to cold poached chicken, to steamed artichokes, even to orzo pasta.
Provided by Gabrielle Hamilton
Categories grains and rice, main course
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring 8 cups of water to a rolling boil. Season lightly with salt. Rinse the rice, and pour into boiling water, stirring well to keep grains from clumping. When the water returns to a boil, lower heat a little to a gentle boil, and cook the rice "pasta-style" until just done.
- Drain the rice through a fine-mesh colander, giving it a couple of hearty shakes to remove the last of the water. Immediately spread cooked rice out on a sheet pan lined with parchment to cool quickly. Do not pat down or pack the rice - you want it fluffy and to be able to cool and dry quickly.
- Rinse the peas under cool water briefly to remove any frosty crystals.
- Bring the lamb stock to a simmer.
- In a stainless bowl, whisk egg yolks and lemon juice together until fully incorporated.In a slow steady stream, while constantly whisking, add half the hot lamb stock into the yolks. Then whisk the egg-lemon mixture back into the remaining stock.
- Return the pot to the stove, and simmer (still whisking constantly so as not to cook the egg too fast and too hard), until the avgolemono sauce is full-bodied, approximately the consistency of buttermilk - a minute or 90 seconds more.
- Stir in the scallions, then the peas, and when they both turn bright green, turn off the heat, and stir in the rice. Season to taste with salt and pepper. The rice should be as soupy as risi e bisi and as creamy as risotto.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 6 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 582 milligrams, Sugar 3 grams
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Robi khan
[email protected]This avgolemono rice was a great way to use up leftover chicken. I added some chopped chicken to the rice and it was a delicious and easy meal. I will definitely be making this again.
Chaudhary Dani
[email protected]This avgolemono rice was a bit too lemony for my taste, but my husband loved it. He said it was the perfect balance of tangy and creamy. I think I'll try making it again with less lemon next time.
Mesam Khan
[email protected]This avgolemono rice is a great way to change up your usual rice routine. The lemon and egg mixture adds a nice tang and creaminess, and the rice is cooked perfectly. I served it with grilled fish and it was a delicious meal.
Teresa Justason
[email protected]I'm not a huge fan of rice, but this avgolemono rice was really good. The lemon and egg mixture added a lot of flavor and the rice was cooked perfectly. I would definitely make this again.
Vachenzo Landa
[email protected]This avgolemono rice is a delicious and easy weeknight meal. The rice is fluffy and flavorful, and the lemon and egg mixture is creamy and tangy. I served it with grilled chicken and it was a hit with my family.
Ogunka Patricia
[email protected]I was looking for a new way to make rice and I came across this recipe. I'm so glad I did! The avgolemono sauce is amazing and the rice is cooked to perfection. I will definitely be making this again.
Alex Onelifer
[email protected]This avgolemono rice is a great way to use up leftover rice. It's quick and easy to make, and the results are delicious. The rice is fluffy and flavorful, and the lemon and egg mixture is creamy and tangy. I served it with roasted vegetables and it w
Ali Mohavia
[email protected]I love avgolemono soup, so I was excited to try this rice version. It didn't disappoint! The rice was cooked perfectly and the lemon and egg mixture was creamy and flavorful. I added some chopped fresh dill and it was the perfect finishing touch. I'l
Lisa Bouita
[email protected]This was my first time making avgolemono rice and it turned out great! The recipe was easy to follow and the rice came out fluffy and flavorful. The lemon and egg mixture added a nice touch of brightness and tang. I served it with grilled chicken and
Starr Hunt
[email protected]I've made avgolemono soup before, but never with rice. This recipe was a great way to change things up. The rice added a nice heartiness to the soup and the lemon and egg mixture gave it a delicious tang. I'll definitely be making this again.
Fc Ff
[email protected]This avgolemono rice was a hit with my family! The flavors were perfectly balanced and the rice was cooked to perfection. I will definitely be making this again.