• 1 quart plus 1 cup chicken stock
• 1 cup water
• 1/3 cup long grain white rice
• 1/2 lemon, juiced and peel grated
• 2 eggs
• 1/2 lemon, sliced

Combine stock, water and rice in a nonreactive saucepan over medium low heat. Cook 15 minutes or until rice is tender. Combine grated peel and lemon juice with eggs in a large bowl. Beat well. Gradually add 2 cups hot stock mixture, beating constantly. Stir back into remaining stock mixture and heat but do not boil. Garnish with lemon slices.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 146, fat 4.1g, 26% calories from fat, cholesterol 94mg, protein 10.3g, carbohydrates 16.3g, fiber 1.0g, sugar 1.5g, sodium 1001mg, diet points 3.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 0.7, Lean meat: 1.4, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chenin Blanc, Chianti, or Fumé Blanc.