Mediterranean Rice Stew with Egg and Lemon Sauce
Whip up your dinner in 40 minutes and serve this incredible Mediterranean recipe stew with just a few ingredients. It couldn’t be easier and tastier.
Ingredients
- ⅓ cup (80ml) extra virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced or grated
- 5 leeks, the white part, chopped
- 1 cup celery leaves, chopped
- 3 medium carrots, thinly sliced
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon ground turmeric
- 4-5 cups (1lt-1,25lt) hot water or low-sodium vegetable broth
- ½ cup (120g) white parboiled rice or long-grain brown rice
- 1 egg
- 1 lemon, the juice
- Salt, pepper
Instructions
- 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 garlic, carrots and celery and stir for 5 minutes. Stir in the red pepper flakes and turmeric. Season to taste. Stir well for another minute.
- 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 the vegetables are ready, add the rice to the pot. Season to taste. Simmer for about 15-20 minutes until the rice is ready to your liking.
- If the stew is too thick, add more hot water or broth. Repeat if needed. Reduce the heat to low. Reserve ½ cup of broth.
- In a medium bowl, whisk the egg until 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, and cook on low heat for 3-5 minutes. Stir to combine. Be careful with the heat because the stew should not boil.
Notes
It is necessary to raise the temperature of the eggs enough to add them to the soup without the eggs curdling.
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