YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minIngredients
Directions
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.
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