Avgolemono Rice Recipes

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AVGOLEMONO RICE



Avgolemono Rice image

This avgolemono rice uses lamb stock because we love its connection to the roast leg of lamb at Easter, but you can happily use chicken stock at any time of year. The rice is cooked "pasta style," in plenty of boiling salted water and drained when done, which is how we cook rice pretty much all the time now, dodging the sometimes mushy, sometimes waterlogged, sometimes al dente results of the usual cooking method. The egg-lemon sauce is tart and creamy at the same time, a unique richness without any cream or butter, that is killer almost anywhere it lands, from warm asparagus, to gently roasted salmon, to cold poached chicken, to steamed artichokes, even to orzo pasta.

Provided by Gabrielle Hamilton

Categories     grains and rice, main course

Time 30m

Yield Serves 4

Number Of Ingredients 8

Coarse kosher salt, for cooking rice and for seasoning the sauce
1 1/4 cups jasmine rice
3/4 cup frozen small peas
2 cups excellent homemade brown lamb stock (using well-roasted bones; even better if bits of meat remain)
5 large egg yolks
1/4 cup freshly squeezed lemon juice
4 scallions, sliced in 1/3-inch rings, on a slight bias
Freshly and finely ground black pepper

Steps:

  • Bring 8 cups of water to a rolling boil. Season lightly with salt. Rinse the rice, and pour into boiling water, stirring well to keep grains from clumping. When the water returns to a boil, lower heat a little to a gentle boil, and cook the rice "pasta-style" until just done.
  • Drain the rice through a fine-mesh colander, giving it a couple of hearty shakes to remove the last of the water. Immediately spread cooked rice out on a sheet pan lined with parchment to cool quickly. Do not pat down or pack the rice - you want it fluffy and to be able to cool and dry quickly.
  • Rinse the peas under cool water briefly to remove any frosty crystals.
  • Bring the lamb stock to a simmer.
  • In a stainless bowl, whisk egg yolks and lemon juice together until fully incorporated.In a slow steady stream, while constantly whisking, add half the hot lamb stock into the yolks. Then whisk the egg-lemon mixture back into the remaining stock.
  • Return the pot to the stove, and simmer (still whisking constantly so as not to cook the egg too fast and too hard), until the avgolemono sauce is full-bodied, approximately the consistency of buttermilk - a minute or 90 seconds more.
  • Stir in the scallions, then the peas, and when they both turn bright green, turn off the heat, and stir in the rice. Season to taste with salt and pepper. The rice should be as soupy as risi e bisi and as creamy as risotto.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 6 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 582 milligrams, Sugar 3 grams

AVGOLEMONO SOUP



Avgolemono Soup image

Avgolemono is one of those soups that I've made many times, but rarely from scratch. It's usually a 'there's nothing in the house' type of thing and made with a carton of broth. Even in its quick-and-easy form it's a delicious and comforting meal, but when you use a fresh whole chicken, it becomes epic. Garnish with parsley and lemon zest.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 2h25m

Yield 6

Number Of Ingredients 15

1 (3 pound) whole chicken
2 teaspoons salt, or more to taste
1 onion, chopped
2 ribs celery, chopped
1 carrot, chopped
2 bay leaves
¼ teaspoon dried oregano leaves
3 quarts cold water
2 cups finely diced onion
2 tablespoons extra-virgin olive oil
⅔ cup arborio rice, or more to taste
2 large eggs
½ teaspoon ground black pepper
1 pinch cayenne pepper
½ cup fresh lemon juice

Steps:

  • Place chicken, chopped onion, celery, carrot, bay leaves, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a bowl to cool, strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Chop cooked chicken meat.
  • Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet. Cook and stir onion mixture over medium heat until onion is soft, sweet, and golden, 7 to 10 minutes.
  • Stir onion mixture into chicken broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.
  • Whisk eggs, cayenne pepper, and black pepper together in a bowl; whisk in lemon juice. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Add 1 more cup of broth to egg mixture and whisk. Pour egg mixture into broth in the pot, add chopped chicken, and cook until heated through, about 5 minutes more.

Nutrition Facts : Calories 484.6 calories, Carbohydrate 32.7 g, Cholesterol 161.4 mg, Fat 22.3 g, Fiber 2.6 g, Protein 36.6 g, SaturatedFat 5.7 g, Sodium 926.2 mg, Sugar 5.4 g

AVGOLEMONO RICE



Avgolemono Rice image

A tasty, easy, Greek-inspired Avgolemono rice.

Provided by nic

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 9

2 tablespoons salted butter
2 tablespoons extra-virgin olive oil
1 cup medium-grain white rice
2 cups water
¼ cup lemon juice
½ cup grated Parmesan cheese
1 tablespoon dried parsley
1 tablespoon dried oregano
1 large egg, whisked

Steps:

  • Combine butter and olive oil in a saucepan over medium heat. Add rice and stir to coat. Cook and stir for 1 minute.
  • Stir in water, cover, and cook for 10 minutes. Stir in lemon juice; cover and cook until rice is tender and liquid has been absorbed, about 5 minutes longer.
  • Remove from the heat and let sit, covered, for at least 5 minutes.
  • Stir in Parmesan cheese, parsley, and oregano. Add whisked egg and stir until well combined, being careful not to scramble.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 41.4 g, Cholesterol 70.6 mg, Fat 17 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 6.8 g, Sodium 217.2 mg, Sugar 0.9 g

AVGOLEMONO



Avgolemono image

Growing up, Avgolemono was like our Greek penicillin. The minute anyone felt a little bit under the weather, a pot immediately went on the stove.

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 9

1 3 1/2- to 4-pound whole chicken
1 bay leaf
3 quarts low-sodium chicken broth
1 cup orzo
Kosher salt
Grated zest and juice of 3 lemons (about 2 tablespoons zest and 1/3 cup juice)
2 tablespoons instant flour (such as Wondra)
2 large eggs
1/2 cup fresh dill, chopped

Steps:

  • Place the chicken, bay leaf and broth in a large pot and bring to a simmer over medium heat. Simmer 1 1/2 hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool.
  • Strain the broth through a fine-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt.
  • In a medium bowl, whisk together the lemon zest and juice and the flour. Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don't bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same).
  • Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately.

GIOUVARLAKIA AVGOLEMONO (RICE MEATBALLS IN EGG-LEMON SAUCE)



Giouvarlakia Avgolemono (Rice Meatballs in Egg-Lemon Sauce) image

Greek lamb and rice meatballs in a creamy lemon sauce. Warning for leftovers: Sauce will not keep more than a day or two. The meatballs are still good on their own so I store seperately.

Provided by littleturtle

Categories     Lamb/Sheep

Time 1h30m

Yield 50 meatballs, 6 serving(s)

Number Of Ingredients 15

2 slices whole wheat bread (crusts removed, soaked in milk & squeezed dry)
1 1/2 lbs ground lamb or 1 1/2 lbs ground beef
1/2 cup rice (uncooked)
2 tablespoons parsley, chopped or 2 teaspoons dried parsley
2 tablespoons celery, chopped
1 teaspoon crushed dried mint flakes
1 teaspoon dried oregano
2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
2 quarts water or 2 quarts chicken stock
3 eggs, separated
1 lemon, juice of
1 1/2 cups meatball broth
2 tablespoons butter

Steps:

  • Put bread and ground beef in a bowl, and mix and knead thoroughly.
  • Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.
  • In a soup kettle, bring about 2 qt water to a furious boil.
  • Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.
  • Continue boiling for about 1/2 hour, and then set aside.
  • Beat the whites of 3 eggs until frothy, but not stiff and shiny.
  • Constantly beating, add the yolks until well mixed.
  • Still beating add the lemon juice drop by drop.
  • Bring butter and broth to a boil.
  • Add this to the egg-lemon mixture, beating continuously.
  • Place over VERY low heat, stirring in a S or X pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens.
  • Serve hot.

Nutrition Facts : Calories 493.9, Fat 35.1, SaturatedFat 15.2, Cholesterol 198.9, Sodium 818.4, Carbohydrate 19, Fiber 1.1, Sugar 1.3, Protein 24.4

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