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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Athena Motuhavili
[email protected]I'm not sure about this recipe. The ingredient list is a bit intimidating.
Esha sheikh
[email protected]This recipe looks amazing! I can't wait to try it.
Alberto Garza
[email protected]I'm allergic to eggs. Can I substitute something else?
Min Min
[email protected]This recipe is way too complicated. I ended up giving up and ordering takeout.
Christian Fragomeni
[email protected]I followed the recipe exactly and my rice turned out mushy. I'm not sure what I did wrong.
RajpoooT_Sarkar
[email protected]This recipe was a bit bland for my taste. I think I'll add some more spices next time.
Kabeer Hussain
[email protected]I'm not a big fan of Greek food, but this dish was surprisingly good. I'll definitely be making it again.
TOMMI BLACKSON
[email protected]I made this for a dinner party and it was a huge hit! Everyone loved it.
Babanou mohamed
[email protected]Yum!
Mexican Drip
[email protected]Will definitely add this to my collection of go-to recipes
Eclipse
[email protected]This recipe is a keeper! I'll definitely be making it again.
Seth James McCallum
[email protected]This was my first time making avgolemono rice and it turned out great! The instructions were easy to follow and the dish was ready in no time.
Aamir Pitafi
[email protected]I love the simplicity of this recipe. It's easy to make and the end result is a delicious and satisfying meal.
Tonya Phipps
[email protected]This avgolemono rice was a delightful dish! The flavors of the lemon and egg were perfectly balanced, and the rice was cooked to perfection. I served it with grilled chicken and it was a hit with my family.