Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil
1 c Chopped onion
12 3-ounce skinned drumsticks
3 c Low-sodium chicken broth
6 oz Long grain white rice
1/2 c Egg substitute
2 tb Flour
2 Lemons; juiced OR...
3 oz -Reconstituted lemon juice
20 oz Frozen chopped spinach
- thawed, thoroughly drained
-- and squeezed dry
6 Sprigs fresh dill; chopped
-OR-
2 ts -Dried dill

------------------------FOR GARNISH-----------------------------
Lemon slices (optional)

In large nonstick saucepan, heat oil. Add chopped onions and cook,
stirring occasionally, until tender. Add drumsticks and brown on all
sides; remove drumsticks to a plate.

Add chicken broth and rice to saucepan and stir until rice grains are
separated. Return chicken to pan; cover and simmer until chicken is
cooked through, about 15 minutes.

While chicken and rice are simmering, whisk together egg substitute,
flour and lemon juice in a small bowl; set aside.

With slotted spoon, remove cooked drumsticks to a plate and keep
warm. Add spinach and dill to rice mixture and cook over medium heat;
stirring frequently, until rice has absorbed all the liquid in the
pan, about 5 minutes. Pour in egg mixture and stir until just heated
through, about 1 minute.

To serve, spoon rice mixture onto serving platter; top with chicken
and garnish with lemon slices.

Each serving (2 drumsticks plus a scant cup of rice mixture)
provides: * 1/2 FA, 1 3/4 V, 3-1/4 P, 1 B, 25 C,

Per serving: * 340 cal, 32 g prot, 33 g car, * 8 g fat: 3 g poly, 2 g
mono, 2 g sat * 207 mg sod, 79 mg chol

Source: Wonderful World of Walnuts Rice (Weight Watchers Magazine in
association with The Rice Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council Electronic format
courtesy of Karen Mintzias

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