5-6 cups (1,25-1,5lt) hot water or low sodium vegetable broth
1 cup (250g) white parboiled rice or long grain brown rice
1 lemon, juice
In a large pot, over medium-high heat, add the olive oil until it shimmers. Add the onion and leeks. Stir well for 2-3 minutes until softened and translucent. Add the carrots and leaf celery for 5 minutes and then garlic, crushed red pepper, and turmeric. Cook until the garlic is fragrant, about 1 minute. Stir well and season to taste.
Pour carefully hot water or vegetable broth to cover all the ingredients and reduce the heat to a simmer. Stir occasionally for about 10 minutes.
Meanwhile, prepare the rice and thoroughly rinse it under cool water. Drain. When vegetables are ready, add the rice in the pot. Season to taste. Simmer for about 15-20 minutes until rice is ready.
If the stew is too thick, add more hot water or broth. Repeat if needed but don’t add too much. Reduce the heat to low. Reserve ½ cup of broth.
In a medium bowl, whisk the egg until lightened in color and frothy, about 1 minute. While whisking, slowly pour in the lemon juice. Drizzle the reserved broth into the egg-lemon mixture, while whisking vigorously.*
Add the egg and lemon mixture into the pot, cook on low heat for 3-5 minutes and stir to combine. Don’t boil it.
Remove from heat and serve immediately.
It is necessary to raise the temperature of the eggs enough to add them to the soup without the eggs curdling.
Recipe by 30 days of Greek food at https://30daysofgreekfood.com/mediterranean-rice-stew-with-egg-and-lemon-sauce/