Creamy Lemon Rice for Salmon

By gstark

Ingredients

• 2 cups Chicken Broth
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1/2 cup frozen peas
• 1 bunch scallions
• 2 1/2 cups cooked white rice
• 2 generous pinches kosher salt

Preparation

Step 1

Bring broth to a simmer.
In bowl, whisk egg yolks then add lemon juice and whisk till blended
Add a ladleful of hot stock to egg/lemon and whisk thoroughly.
While whisking slowly add the hot egg lemon mixture into pot. Stir over low heat until slightly thickens and changes to pale yellow color. About 2 minutes.
Add peas and scallions. Stir gently until the peas are warmed thru then add cooked rice. Stir thoroughly. Turn off heat and let rest covered for 1-2 minutes.
Season with S&P

Serve with Salmon