Chicken and rice avgolemono

1. In large nonstick saucepan, heat oil. Add chopped onions and cook, stirring occasionally, until tender.
2. Add drumsticks and brown on all sides; remove drumsticks to a plate.
3. Add chicken broth and rice to saucepan and stir until rice grains are separated.
4. Return chicken to pan; cover and simmer until chicken is cooked through, about 15 minutes.
5. While chicken and rice are simmering, whisk together egg substitute, flour and lemon juice in a small bowl; set aside.
6. With slotted spoon, remove cooked drumsticks to a plate and keep warm.
7. 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.
8. Pour in egg mixture and stir until just heated through, about 1 minute.
9. To serve, spoon rice mixture onto serving platter; top with chicken and garnish with lemon slices.
10. Each serving (2 drumsticks plus a scant cup of rice mixture) provides: * ½ fa, 1 ¾ v, 3-¼ p, 1 b, 25 c, per serving: * 340 cal, 32 g prot, 33 g car, * 8 g fat: 3 g poly, 2 g mono, 2 g sat * 207 mg sod, 79 mg chol.