Chicken and Rice Avgolemono

Yields:	6 servings
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	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	45 minutes

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Ingredients

1	tablespoon	vegetable oil
1	cup	onion	chopped
12	each	chicken drumsticks	skinned
3	cups	chicken broth
6	ounces	long grain rice
1/2	cup	liquid egg substitute
2	tablespoons	flour, all-purpose
2	each	lemons	juiced
20	ounces	spinach	chopped, frozen
6	sprigs	dill weed, fresh	chopped

Directions

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.

Add chicken broth and rice to saucepan and stir until rice grains are separated.

Return chicken to pan; cover and simmer until chicken is cooked through, about 15 minutes.

While chicken and rice are simmering, whisk together egg substitute, flour and lemon juice in a small bowl; set aside.

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.

To serve, spoon rice mixture onto serving platter; top with chicken and garnish with lemon slices.