Instructions: In large nonstick saucepan, heat oil. Add chopped onions and cook, stirring occasionally, until tender. Add drumsticks and brown on all sides; remove drumsticks to a plate.

Add chicken broth and rice to saucepan and stir until rice grains are separated. Return chicken to pan; cover and simmer until chicken is cooked through, about 15 minutes.

While chicken and rice are simmering, whisk together egg substitute, flour and lemon juice in a small bowl; set aside.

With slotted spoon, remove cooked drumsticks to a plate and keep warm.

Add spinach and dill to rice mixture and cook over medium heat; stirring frequently, until rice has absorbed all the liquid in the pan, about 5 minutes. Pour in egg mixture and stir until just heated through, about 1 minute.

To serve, spoon rice mixture onto serving platter; top with chicken and garnish with lemon slices.

* 1/2 FA, 1 3/4 V, 3-1/4 P, 1 B, 25 C,

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