Greek Lemon, Artichoke and Egg Soup

½ cup basmati or long-grain rice
6 cups water
¼ cup olive oil
¼ cup finely chopped onion
½ cup diced celery (leaves and stalks)
1 (12-ounce) package frozen artichokes, thawed, or 1 (14-ounce) can artichoke hearts
Pinch of ground cumin
½ cup chopped fresh parsley
2 large eggs
½ cup fresh lemon juice
Salt and freshly ground black pepper to taste

This classic Greek soup is one of my favorites when I want to “lighten up” from a gustatory standpoint.

Rinse the rice thoroughly and place it, along with the water, in the slow cooker insert.
In a sauté pan, heat the oil and sauté the onion, celery, and artichokes over medium-high heat until just beginning to brown, about 7 minutes.
Add the vegetables to the water and rice, cover, and cook on low for 4 to 5 hours, or until the rice is tender. Add the cumin and ¼ cup of the parsley to the soup.
In a medium bowl and using a whisk or a handheld immersion blender, beat the eggs and lemon juice together until frothy. Slowly add 2 ladles of broth, 1 ladle at a time, stirring constantly, to the lemon and egg mixture.
Add the lemon and broth mixture back into the soup, stirring constantly, and continue cooking for about 10 minutes more, or until heated through and beginning to thicken. (If you allow the soup to boil, the eggs will curdle.)
Add salt and pepper to taste, ladle into bowls, garnish with the remaining ¼ cup parsley, and serve immediately.