I love the Greek Avgolemono soup, so I just had to try this pilaf with a avgolemono sauce, I served it with some Greek meatballs for a fabulous dinner. I found this recipe in Laurel's Kitchen, a wonderful vegetarian cookbook well worth a look. If you want to make the Greek Meatballs, go to Posts and type Greek Meatballs in the search box to find the recipe.
2 T. butter
2 T. flour
1/2 c. milk
1/2 c. stock
pinch of salt
1 egg
the juice of 1/2 a lemon
1/3 c. Parmesan cheese (optional)
Make a cream sauce by melting the butter, then whisking in the flour. When this mixture begins to bubble, pour in the milk, salt and stock.
Mix the egg and lemon juice. Temper by pouring a little of the hot sauce into the egg mixture, then quickly, on low, whisk the egg mixture quickly into the cream sauce. Cook on low, if needed, until it thickens. Stir in Parmesan cheese.
Serve this mixture over hot cooked brown rice.
2 T. butter
2 T. flour
1/2 c. milk
1/2 c. stock
pinch of salt
1 egg
the juice of 1/2 a lemon
1/3 c. Parmesan cheese (optional)
Make a cream sauce by melting the butter, then whisking in the flour. When this mixture begins to bubble, pour in the milk, salt and stock.
Mix the egg and lemon juice. Temper by pouring a little of the hot sauce into the egg mixture, then quickly, on low, whisk the egg mixture quickly into the cream sauce. Cook on low, if needed, until it thickens. Stir in Parmesan cheese.
Serve this mixture over hot cooked brown rice.
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