In 2 quart saucepan, melt margarine over medium-high heat. Add orzo and cook, stirring occasionally, until orzo is browned. Add onion and cook until onion is soft, about 5 minutes. Add rice and pepper, stirring to coat. Add broth; heat to boiling. Reduce heat to low; cover and simmer 18 -20 minutes, until orzo and rice are tender and all liquid is absorbed. Posted to MC-Recipe Digest V1 #822 by James and Susan Kirkland
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 4|
|Calories from Fat: 55 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 354.4mg||12 %|
|Potassium 160.6mg||4 %|
|Total Carbohydrate 38.9g||11 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 37.2g|
|Protein 4.4g||6 %|
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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: 229
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