Maylaysian Lemon Rice Soup* Recipe
Yield: 5 cupsRecipe by luhu.jp
Ingredients:
1 1/2 quart: Vegetable broth,
1/4 tsp: Summer savory,
1/2 cup: Brown rice,
4: Eggs, beaten
1: Bay leaf,
2: Lemons,, (juice and grated
Salt to taste, if needed
-peel) or to taste,
GARNISH
Minced green onion or chives,
Directions:
Heat stock to boiling, add rice, bay leaf, and salt if needed. Simmer
30 to 40 mintes or until rice is tender. Remove the bay leaf. Mix
summer savory with beaten eggs. Add lemon juice and grated peel and
mix again. Slowly add one cup of stock to egg mixture, stirring
constantly. Add egg mixture to soup. Garnish each bowl before serving.
Makes a lovely appetizer
From the Deaf Smith Country cookbook, Natural Foods for Natural
Kitchens
typed by Mary Riemerman
Submitted By MARY RIEMERMAN On 02-23-95
Source from luhu.jp
30 to 40 mintes or until rice is tender. Remove the bay leaf. Mix
summer savory with beaten eggs. Add lemon juice and grated peel and
mix again. Slowly add one cup of stock to egg mixture, stirring
constantly. Add egg mixture to soup. Garnish each bowl before serving.
Makes a lovely appetizer
From the Deaf Smith Country cookbook, Natural Foods for Natural
Kitchens
typed by Mary Riemerman
Submitted By MARY RIEMERMAN On 02-23-95
Source from luhu.jp