Ingredients:
1 Tablespoon Vegetable Oil |
1 Cup Onion -- chopped |
36 Ounces Chicken Drumsticks -- skinned, 12, 3-oz ea |
3 Cups Low Sodium Chicken Broth |
6 Ounces Long-Grain Rice -- white |
1/2 Cup Egg Substitute, Liquid |
2 Tablespoons Flour |
3 Ounces Lemon Juice, Bottled -- OR |
2 medium lemons -- juice of |
4 Cups Frozen Spinach -- chopped, thawed* |
6 Sprigs Fresh Dill -- chopped OR |
2 Teaspoons Dried Dill Weed |
1 medium Lemon Slices -- for garnish, Opt. |
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Preparation / Directions:
1. In large nonstick saucepan, heat oil. Add chopped onions and cook, stirring occasionally, until tender. Add drumsticks and brown on all sides; remove drumsticks to a plate.
2. Add chicken broth and rice to saucepan and stir until rice gains are separated. Return chicken to pan; cover and simmer until chicken is cooked through, about 15 minutes.
3. While chicken and rice are simmering, whisk together egg substitute, flour and lemon juice in a small bowl, set aside.
4. With slotted spoon, remove cooked drumsticks to a plate and keep warm. Add spinach and dill to rice mixture and cook over medium heat, stirring frequently, until rice has absorbed all the liquid in the pan, about 5 minutes. Pour in egg mixture and stir until just heated through, about 1 minute.
5. To serve, spoon rice mixture onto serving platter; top with chicken and garnish with lemon slices.
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