Dinner Dash Recipe

I started grad school a month ago and have found less time to cook substantial meals. I'll often come home to a dinner of cereals or oatmeal or salad. But, with the cooler weather I've started craving soup again.

I'm going through my Mediterranean diet phase (I fixate on certain cuisines/dishes and throughout the summer went through a salad phase - mostly because it did not require actual cooking) and was pleased to find this recipe for Greek Lemon-Rice Soup.

Can't recall where I pulled this recipe from and will update when I find my source.

Note: I always modify recipes so I will tell you that I have tried this with both chicken broth and water and did not measure the amount of liquid I used. As long as the rice cooks, and you have enough liquid to provide a soupy base you'll be fine.

I prefer brown rice, and this takes about 30 mins to cook. The soup should be thick enough to coat a spoon (creamy soup vs watery).

GREEK LEMON-RICE SOUP

3 c. chicken broth
2 to 3 oz. uncooked regular rice
2 eggs
3 tbsp. lemon juice
Dash of salt
Dash of white pepper

Bring broth to a boil. Reduce heat, add rice, cover and simmer until rice is tender, about 20 minutes. In small bowl, beat eggs and lemon juice. Stirring constantly, add 1 cup of hot soup, a little at a time. Stir mixture into soup in pan and heat. Do not boil! Season with salt and pepper. Serve immediately..