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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


The perfect start to any meal, or wonderful with bread and a salad!

4 cup Chicken Stock
1 tablespoon fresh lemon juice
1/4 teaspoon lemon zest
1/2 cup brown rice (cooked)
4 egg yolks, slightly beaten
black pepper, fresh ground
nutmeg, ground

Heat stock in 2 qt. saucepan until it is steaming.
In separate bowl, whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock Stir in lemon juice and zest. Add rice and heat.
Heat gently, stirring occasionally, until steaming, 2-3 minutes.
Pour into serving bowls and sprinkle with pepper and nutmeg if desired.

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