Avgolemono

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 1/2 cup uncooked long-grain rice
• 1/3 cup fresh lemon juice
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 2 cups shredded cooked chicken breast (about 8 ounces)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons torn fresh basil

1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; saute 2 minutes. Add Chicken Stock; bring to a boil. Stir in rice; reduce heat, and simmer 16 minutes. Combine juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk. Add chicken to broth mixture; cook until mixture thickens and rice is done (about 3 minutes). Top with parsley and basil.

olive oil, onion, garlic, longgrain rice, lemon juice, cornstarch, salt, freshly ground black pepper, egg, chicken, parsley, fresh basil

Taken from www.myrecipes.com/recipe/avgolemono (may not work)