Recipe - Chicken And Rice Avgolemono

1 tablespoon Vegetable oil
1 cup Chopped onion
12 3ounce skinned drumsticks
3 cup Lowsodium chicken broth
6 ounce Long grain white rice
One half cup Egg substitute
2 tablespoon Flour
2 Lemons; juiced OR...
3 ounce Reconstituted lemon juice
20 ounce Frozen chopped spinach
thawed, thoroughly drained
and squeezed dry
6 Sprigs fresh dill; chopped
OR
2 teaspoon Dried dill

FOR GARNISH
Lemon slices (optional)

In large nonstick saucepan, heat oil. Add chopped onions and cook,
stirring occasionally, until tender. Add drumsticks and brown on all
sides; remove drumsticks to a plate.

Add chicken broth and rice to saucepan and stir until rice grains are
separated. Return chicken to pan; cover and simmer until chicken is
cooked through, about 15 minutes.

While chicken and rice are simmering, whisk together egg substitute, flour
and lemon juice in a small bowl; set aside.

With slotted spoon, remove cooked drumsticks to a plate and keep warm.
Add spinach and dill to rice mixture and cook over medium heat; stirring
frequently, until rice has absorbed all the liquid in the pan, about 5
minutes. Pour in egg mixture and stir until just heated through, about 1
minute.

To serve, spoon rice mixture onto serving platter; top with chicken and
garnish with lemon slices.

Each serving (2 drumsticks plus a scant cup of rice mixture) provides:
* One half FA, 1 Three fourths V, 3One fourth P, 1 B, 25 C,

Per serving:
* 340 cal, 32 g prot, 33 g car,
* 8 g fat: 3 g poly, 2 g mono, 2 g sat
* 207 mg sod, 79 mg chol

Source: Wonderful World of Walnuts & Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip