Ingredients Jump to Instructions ↓

  1. 1 Tablespoon Vegetable Oil

  2. 1 Cup Onion -- chopped

  3. 36 Ounces Chicken Drumsticks -- skinned,

  4. 12, 3-oz ea 3 Cups Low Sodium Chicken Broth

  5. 6 Ounces Long-Grain Rice -- white

  6. 1/2 Cup Egg Substitute, Liquid

  7. 2 Tablespoons Flour

  8. 3 Ounces Lemon Juice, Bottled -- OR 2 Lemons -- juice of

  9. 4 Cups Frozen Spinach -- chopped, thawed*

  10. 6 Sprigs Fresh Dill -- chopped OR 2 Teaspoons Dried Dill Weed Lemon Slices -- for garnish, Opt.

Instructions Jump to Ingredients ↑

  1. Preparation : 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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