Turkey Magiritsa

Just some good, simple Greek home cookin' here. Nice interplay of lemon and a bit of eggy-ness. I really like what the lettuce does in it, too, which is strange because it takes kind of a lot to make more common greens interesting. The herbs and the lemon give it a nice lift. AND IT IS GOOD FOR YOU.

2 tablespoons fresh lemon juice
½ teaspoon flour
2 large eggs
7 cups chicken broth
2 tablespoons olive oil
2 ½ cups onion, finely chopped
1 pinch salt
1 ½ cups turkey, cooked, shredded (light and dark meat)
1 cup short-grain rice, cooked
1 cup romaine lettuce, shredded
½ cup scallion, sliced
1 tablespoon dill, chopped
½ teaspoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
Combine 2 tablespoons lemon juice and flour in a bowl; whisk until smooth. Add eggs; whisk until combined.

Bring 1 cup broth to a simmer in a medium saucepan over medium-high heat. Gradually add hot broth to egg mixture, stirring constantly with a whisk. Return egg mixture to pan. Cook 2 minutes or until slightly thick, whisking constantly. Remove from heat; set aside.

Heat the oil in a large saucepan over medium-high heat. Add the onion and a dash of salt, and sauté 8 minutes or until tender. Add 6 cups broth; bring to boil. Reduce heat, and simmer 5 minutes. Add turkey meat, and simmer 2 minutes. Add rice, and slowly whisk in egg mixture. Keep warm over low heat. Add remaining ingredients immediately before serving.

Cal:232 (35% from fat)
Fat: 9.1g (sat 1.9g,mono 4.9g,poly 1.3g)
Protein: 18g
Carb: 17g