Chicken And Rice Avgolemono (9 PTS)

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 gains 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.

Each serving (2 drumsticks use a scant cup of rice mixture) provides 1/2 FA, 1 3/4 V, 3 1/4 P, 1 B, 25 c.

NOTES : *2 10-ounce packages spinach, thoroughly drained and squeezed dry.

ounces chicken drumsticks = Twelve 3 ounce skinned drumsticks.

Posted to CHILE-HEADS DIGEST V3 #

Per serving: 428.4 cals; 15.3g fat; 3.5g sat fat; 93mg chol;

38.8g carb; 6.1g fiber; 37.6g protein; 545mg sodium