4 cup chicken stock
1 each tb fresh lemon juice
1/4 teaspoon lemon zest
1/2 cup brown rice; cooked
4 large egg yolks; slightly beaten
1 black pepper; fresh ground
1 nutmeg; ground
Heat stock in 2 qt. saucepan until steaming. Stir in lemon juice and zest. Add rice (I've used white rice also) and heat. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2-3 min. Pour into serving bowls and sprinkle with pepper and nutmeg if desired. Source: "Natural Weight Loss", Rodale Press MM Format: Connie Rizzo, 7/28/95
