Avgolemono Rice

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.

Add:

• 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.

Next

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.

Serve!

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