Recipe of the day: Belly-warming Greek egg and rice soup
Yield: Serves 4-6 Preparation time: 20 minutes Cooking time: 15 minutes Cost per recipe: Serves 4-6 for under R100 Ingredients: Olive oil, for cooking 2 onions, finely chopped Salt and pepper 3 L (12 cups) chicken stock 250 ml (1 cup) rice 4 eggs Juice of 1 lemon + extra slices Handful dill, chopped + extra Method: Heat a splash of oil in a medium saucepan over medium-high heat and sauté the onions for about 8 minutes, or until soft.
Author: Thami Kwazi Olive oil, for cooking 2 onions, finely chopped Salt and pepper 3 L (12 cups) chicken stock 250 ml (1 cup) rice 4 eggs Juice of 1 lemon + extra slices Handful dill, chopped + extra Heat a splash of oil in a medium saucepan over medium-high heat and sauté the onions for about 8 minutes or until soft.
Fragrant onions simmer in chicken stock with rice until tender, then a quick tempering of eggs and bright lemon juice creates a creamy, velvety broth without any cream.
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