Avgolemono Rice Pot with Peas and Spring Vegetables

A creamy Greek rice pot with avgolemono sauce made from egg and lemon, served with carrots, leek and peas. Inexpensive, quick to make and filling.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 250 g Round-grain rice
• 1500 ml Water
• 4 pc Eggs
• 2 pc Lemons (juice)
• 2 pc Carrots
• 1 pc Leek
• 1 pc Onion
• 150 g Frozen peas
• 2 tbsp Olive oil
• 1 bunch Dill
• Salt
• Pepper

Method

1. Peel the onion and dice it finely. Trim the leek, cut it into rings and wash thoroughly. Peel the carrots and cut them into small cubes.
2. Heat the olive oil in a large pot and sweat the onion, leek and carrots in it for 4 minutes.
3. Add the rice and toast briefly, stirring, until the grains turn glassy.
4. Pour in the water, season with salt and bring to a boil. Simmer over medium heat for about 15 minutes, until the rice is nearly cooked.
5. Stir in the frozen peas and let them cook for another 3 minutes.
6. Whisk the eggs with the lemon juice in a bowl until frothy.
7. Gradually stir a ladleful of the hot cooking liquid into the egg mixture to slowly temper the eggs.
8. Remove the pot from the heat or set it on the lowest setting. Stir the egg mixture into the rice pot and do not let it boil again until the sauce thickens and becomes creamy.
9. Finely chop the dill, stir it in with the pepper and salt to taste, and serve immediately.