1 tb Vegetable oil

      1 c  Chopped onion

     12 ea 3-ounce skinned drumsticks

      3 c  Low-sodium chicken broth

      6 oz Long grain white rice

    1/2 c  Egg substitute

      2 tb Flour

      2    Lemons; juiced  OR...

      3 oz -Reconstituted lemon juice

     20 oz Frozen chopped spinach

           - thawed, thoroughly drained
           -- and squeezed dry
      6    Sprigs fresh dill; chopped

           -OR-
      2 ts -Dried dill

--------------------------------FOR GARNISH--------------------------------
           Lemon slices (optional)
  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.
  Each serving (2 drumsticks plus a scant cup of rice mixture) provides:
  * 1/2 FA, 1 3/4 V, 3-1/4 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
  Source: Wonderful World of Walnuts & Rice
  (Weight Watchers Magazine in association with The Rice Council
    and The Walnut Marketing Board)
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias