Preparation time10’
Cooking time40’
Level of difficultyEasy
2 tablespoons olive oil
2 medium onions, finely chopped
150 gr. rice
60 ml white wine
600 ml water
1 cube of vegetable broth
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 glasses lettuce, finely chopped
3 tablespoons chopped dill
3 tablespoons chopped parsley
2 eggs
juice of one lemon
1. In a large saucepan, heat the olive oil and fry the onion until it softs, for 2-3 minutes.
2. Add the rice, stir and pour the wine into the pot. Cook over high heat until the alcohol evaporates.
3. Add thewater, the broth, the salt and the pepper, the cloves and the nutmeg. Bring the mixture to a boil, lower the heat and simmer for 30 minutes.
4. In a bowl, beat the eggs with the lemon with a whisk. Add a little of the soup water to the egg mixture and beat. Add the mixture little by little to the soup, stirring constantly so as not to cut the egg. Add the lettuce, the dill and the parsley. Stir and cook for 2-3 minutes. Serve very hot.
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