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Suggest a better descriptionIn a large heavy skillet, melt 2 tb. of the butter. Add onion, mushrooms and parsley; saute until softened. Remove from pan. Add the other 2 tb. of butter to the pan and heat until sizzling. Add orzo and stir constantly until golden brown. Return onion mushroom mixture to pan. Add chicken broth and wine. Bring to a boil, then lower heat and simmer 10 to 15 minutes, until orzo is tender but still moist. While orzo is cooking, steam peas just until barely tender. Add thyme and toss with pasta just before serving. Add salt and pepper to taste and sprinkle with Parmesan. Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherds Garden Seeds" catalog. Pg. 30. Posted by Cathy Harned.
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 177 | ||
Calories from Fat: 114 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 32.6mg | 10 % | |
Sodium 950.5mg | 33 % | |
Potassium 283.8mg | 7 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 8.3g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 177
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