What You Need:
1 (32 oz) carton veggie broth
1/2 cup uncooked rice
1 beaten egg
2 T lemon juice
1 T chopped fresh parsley
1/2 tsp chopped fresh dill
What To Do:
In large saucepan combine broth and rice. Bring to boil. reduce heat. Simmer uncovered for 15 to 20 minutes or until rice is tender. Gradually add egg in a slow, steady stream to simmering soup, stirring to create shreds. Stir in lemon juice and parsley. Ladle into soup bowls. Sprinkle with dill. Garnish with dill sprigs, if desired.
1 (32 oz) carton veggie broth
1/2 cup uncooked rice
1 beaten egg
2 T lemon juice
1 T chopped fresh parsley
1/2 tsp chopped fresh dill
What To Do:
In large saucepan combine broth and rice. Bring to boil. reduce heat. Simmer uncovered for 15 to 20 minutes or until rice is tender. Gradually add egg in a slow, steady stream to simmering soup, stirring to create shreds. Stir in lemon juice and parsley. Ladle into soup bowls. Sprinkle with dill. Garnish with dill sprigs, if desired.
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