This flavorful Mediterranean classic, adapted from Diane Kochilas’s The Country Cooking of Greece (Chronicle 2012) can be made using orzo pasta instead of rice. This recipe appeared in the iPad edition of our December 2012 issue along with Sushma Subramanian’s story Feed a Fever.
- 8 cups chicken stock
- 1 cup long-grain white rice
- 4 eggs
- Juice of 3 lemons
- Kosher salt and freshly ground black pepper, to taste
- Parsley leaves, for garnish
- Bring stock to a boil in a 4-qt. saucepan over high heat. Reduce heat to medium and stir in rice; cook, partially covered and stirring occasionally, until rice is tender, about 20 minutes. Whisk eggs and juice in a bowl until frothy, add 1 cup of the simmering stock and whisk to combine; transfer back to the pot. Cook, while stirring, about 2 minutes more; season with salt and pepper and garnish with parsley.