Avgolemono
Avgolemono It's the most beloved iconic sub from Greece, which originally used eggs to thicken the sauce, this one is made completely 100% plant-based! This sub combines gently cooked rice or orzo in a thick, refreshing broth flavored with fresh lemon juice, with a smooth, creamy texture and no egg or dairy. The taste is balanced between the savory vegetable broth and the refreshing sweet and sour lemon, warming the body and uplifting the spirit, perfect served as an appetizer or main course!
Shared by Salsa
Time
40 min
Serves
3
Difficulty
easy
🛒 Ingredients
- 60 grams of short grain rice or orzo pasta
- 1.2 liters of savory vegetable stock
- One small onion, finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons of cornstarch dissolved in 3 tablespoons of water
- 80 to 100 ml fresh lemon juice (about 2 to 3 lemons)
- Grated lemon peel to taste
- Salt, ground white pepper to taste
- Finely chopped parsley leaves as a garnish
- Lemon slices as a garnish
👩🍳 Instructions
- 1
Saute the spices: heat the olive oil in a pan, saute the onions until they are soft, add the garlic and saute briefly until fragrant.
- 2
Cook the filling: space the vegetables hanging, add the rice/orzo, bring to a boil then reduce the heat, cover and cook for 15 to 20 minutes until the rice/orzo is tender.
- 3
To thicken the sauce: Slowly add the cornstarch mixture while stirring. Cook until the sauce thickens and becomes smooth. Turn off the heat.
- 4
Add lemon: Add lemon zest and grated lemon zest, stir gently. Adjust the seasoning with salt and pepper.
- 5
Serve: ladle into bowls, sprinkle with fresh parsley and lemon wedges, enjoy while warm!