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    RECIPE (serves 4)

    2 tbsp olive oil
    ½ large (or 1 small) yellow onion, chopped
    1 celery stalk, chopped
    1 medium carrot, chopped
    6 cloves garlic, finely chopped
    8 cups vegetable broth
    1 cup rice
    Juice of 3 lemons
    2 eggs
    2 (15.5 oz) cans white beans, rinsed and drained
    ⅓ cup roughly chopped parsley
    2 tbsp chopped dill
    To top: sour cream & green onions

    Add the olive oil to a large pot or Dutch oven on medium heat. Add the onion, celery, and carrots, and season with salt and pepper. Cook for 7-8 minutes until veggies have softened, stirring occasionally.

    Add the garlic, and cook for a minute or two until fragrant. Add the vegetable broth, and bring to a boil. Add the rice, lower the heat to medium-low, cover, and cook for 20 minutes, stirring occasionally.

    While rice is cooking, whisk together eggs and lemon juice in a medium bowl. Add a splash of broth, and whisk together.

    When the rice is done cooking, add in the white beans, your lemon egg mixture, parsley, and dill. Mix together, and let simmer for a few more minutes. Serve warm, topped with sour cream and green onions, if desired.

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