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| | Lemon Rice with Egg
1 3/4 cups of chicken broth
3/4 cup of uncooked long grain rice
1 egg
1 tablespoon of lemon juice
1/4 cup of grated Parmesan cheese
Bring broth to boiling in a saucepan. Stir in rice, cover tightly. Cook 15 to 20 minutes or until rice is tender and liquid is absorbed.
Place egg, lemon juice and cheese in a bowl; beat until foamy. Stir into rice over low heat. Serve immediately. About 4 servings
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