Ingredients
- 8 cups vegetable broth
- 1 cup uncooked instant brown rice (such as Minute®)
- 6 eggs
- ½ cup fresh lemon juice
- 1 pinch dried dill weed, or more to taste
- 1 pinch granulated garlic, or more to taste
- salt and freshly ground black pepper to taste
Why This Recipe Is So Delicious
Pro Kitchen Tips
- Use freshly squeezed lemon juice for the best bright and natural flavor.
- Rinse the brown rice before cooking to remove excess starch and improve texture.
Directions
Bring the broth to a boil in a large saucepan. Once it’s boiling, add the rice, turn the heat down, and let it simmer. Give it a stir here and there, and cook until the rice is really tender—this should take about 10 minutes. While the rice is cooking, whisk the eggs in a big bowl and mix in the lemon juice. When the soup is hot and the rice is done, take about a cup of the soup and slowly pour it into the egg and lemon mixture, stirring constantly so the eggs don’t scramble. Then, pour that mixture back into the pot with the rest of the soup. Add the dill, garlic, salt, and pepper, and cook everything over low heat, stirring gently, until the eggs are set but still soft—this usually takes around 3 minutes. Give it a taste and adjust seasoning if needed, then it’s ready to enjoy!
