Recipe: Lemon Rice Stew

This thick stew is meat free and comes together in about 30 minutes. Paired with some bread or a salad it makes a really satisfying meal on a cold night but it has enough tangy flavor to be served on a spring or summer day instead.

Lemon Rice Stew

AuthorMabDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients
 80 ml olive oil
 1 onion, finely chopped
 3 cloves garlic, minced
 2 leeks, finely chopped
 50 g celery, chopped
 3 carrots, chopped
 1 tsp red pepper flakes
 1 tsp tumeric
 1 l vegetable broth
 600 g rice, cooked
 1 egg
 1 lemon, juiced
 salt, pepper

Directions
1

In a large pot, heat olive oil until it shimmers then add the onion, leeks, and celery and cook until translucent.

2

Add the carrots, garlic, crushed red pepper, and turmeric. Cook until the garlic is fragrant, about 1 minute. Stir well and season to taste.

3

Add the vegetable broth and reduce the heat to a simmer, stirring occasionally. Simmer for 15-20 minutes until carrots begin to soften.

4

When vegetables are ready, add the cooked rice to the pot, let simmer together and season to taste.

5

In a medium bowl, whisk the egg and while whisking, slowly pour in the lemon juice. Once mixed add a small amount of the warm broth to temper then add the warmed egg-lemon mixture to the soup and let simmer for 5 minutes until combined at a low heat.

Adapted from 30 Days of Greek Food

Ingredients

Ingredients
 80 ml olive oil
 1 onion, finely chopped
 3 cloves garlic, minced
 2 leeks, finely chopped
 50 g celery, chopped
 3 carrots, chopped
 1 tsp red pepper flakes
 1 tsp tumeric
 1 l vegetable broth
 600 g rice, cooked
 1 egg
 1 lemon, juiced
 salt, pepper

Directions

Directions
1

In a large pot, heat olive oil until it shimmers then add the onion, leeks, and celery and cook until translucent.

2

Add the carrots, garlic, crushed red pepper, and turmeric. Cook until the garlic is fragrant, about 1 minute. Stir well and season to taste.

3

Add the vegetable broth and reduce the heat to a simmer, stirring occasionally. Simmer for 15-20 minutes until carrots begin to soften.

4

When vegetables are ready, add the cooked rice to the pot, let simmer together and season to taste.

5

In a medium bowl, whisk the egg and while whisking, slowly pour in the lemon juice. Once mixed add a small amount of the warm broth to temper then add the warmed egg-lemon mixture to the soup and let simmer for 5 minutes until combined at a low heat.

Lemon Rice Stew

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