- Cooked short grain brown rice
- Chicken stock
- Lemon juice
- Black pepper
- Sea salt
More information: Cook the onions in a bit of lard or oil until softened. Add the rice and stock and heat until at a gentle simmer, stirring occasionally. Crack the egg in a separate bowl and whisk. Very slowly stream it in to the stock, whisking all the while. Add the lemon juice, season with salt and pepper, and ladle into bowls. Top with fresh parsley.
Note: This is by no stretch of the imagination a traditional iteration of avgolemono.