There is a fabulous little Greek restaurant here that makes the best rice and lemon soup. I finally found a recipe to try to duplicate it:
Yield: 6 servings
Prep: 30 minutes
2 Tbs butter
1/3 cup minced green onions with tops
6 cups chicken stock
2/3 cup uncooked white rice
Juice of 1 lemon
1/8 tsp white pepper
Melt butter in 3-quart saucepan over medium heat. Add green onions. Cook and stir about 3 minutes or until green onions are tender.
Stir in chicken broth and rice. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, 20 to 25 minutes or until rice is tender.
Beat eggs in medium bowl with wire whisk until well beaten. Add lemon juice and 1/2 cup broth mixture to bowl. Gradually return egg mixture to broth mixture in saucepan, stirring constantly. Cook and stir over low heat 2 to 3 minutes or until broth mixture thickens enough to lightly coat spoon. Do not boil.
Stir in pepper, if desired. Garnish with fresh mint and lemon peel, if desired.
Fresh Pita Bread