Cascading Kitchen Notes
Plate the rice and top with our kale sauce. Try making it fun for kids. Put the sauce in a squeeze bottle so they can write their initials on top of the rice. It’s a fun way to introduce new flavors to growing taste buds.
Be creative and draw a picture or sign your name. This is a great dish and you'd be wise to mark it as your own before it's devoured by some passerby.
Kale sauce can be made several days in advance and stored in the refrigerator.
Topped with Kale sauce
Bring 8 cups of chicken stock to a rolling boil
The richer the stock the more flavorful the rice. Homemade chicken stock makes a world of difference. If you’re using boxed stock you might want to bump the flavor up by sautéing an onion and ¼ lb of diced mushrooms and then simmering it in the stock before you make the recipe.
- 2 cups of Arborio rice. Bring it back to a boil. Turn down to simmer and cook for 20 min.
- Taste and adjust flavor for salt & fresh black pepper once it has cooked.
Juice 1-1/2 lemons and strain into a small bowl and set aside. (about 4 Tbs. of fresh juice)
In a large bowl
- Whip 8 eggs thoroughly then add the lemon juice.
Tempering the eggs:
Once the rice has cooked, remove a cup of the rice mixture into a separate container.
With a wire whip or fork in hand, slowly add the rice mixture to the egg and lemon mixture.
Don’t stop beating until the entire cup of rice is incorporated. This process of "tempering" the eggs is to slowly raise the temperature of the eggs so they will cook to a creamy texture instead of scrambling.
Slowly add the egg mixture into the pot of avgolemono rice while vigorously stirring with the whip for 3-4 minutes until the mixture becomes creamy and the eggs are cooked.
Take off the heat.
Let it rest for 5 min.
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