EASY AVGOLEMONO

6 cups low-sodium

chicken broth 1/4 teaspoon kosher salt 1/8 teaspoon pepper 1 cup cooked wholegrain brown rice 1 egg and 1 optional egg,

if desired 2 tablespoons fresh

lemon juice 2 tablespoons chopped fresh dill or parsley, for garnish

In a large pot, bring the broth, salt and pepper to a boil over medium high heat. Reduce the heat to low, carefully reserve a cup of hot broth, and add the cooked rice to the large pot of remaining broth. In a medium bowl, whisk the egg(s) and the lemon juice until foamy. Continue to whisk the egg mixture while you slowly drizzle the cup of hot, not boiling, broth into it. Slowly return the egg-broth mixture back into the large pot of broth, whisking constantly. Cook, on low, until the soup becomes opaque, approximately 1 minute more. Taste and adjust salt, pepper and lemon juice. Garnish with chopped dill. Makes 4 servings.

Per serving, with 1 egg: 120 calories (percent of calories from fat, 26), 19 grams protein, 15 grams carbohydrates, 1 gram fiber, 5 grams fat (trace saturated fat), 53 milligrams cholesterol, 148 milligrams sodium.

Per serving, with 2 eggs: 139 calories (percent of calories from fat, 29), 21 grams protein, 15 grams carbohydrates, 1 gram fiber, 7 grams fat (1 gram saturated), 100 milligrams cholesterol, 166 milligrams sodium.

CONTRIBUTED BY KELLIE HYNES