* About 1/2 bunch of spinach Heat the butter in a large saucepan. Add the onion, bacon and garlic and cook for 3-4 minutes. Stir in the rice, pumpkin and oregano. Combine the soup mix, water and wine. Add to the pan and bring to the boil, stirring. Cover the pan and cook over a very low heat for 10 minutes. Stir occasionally. Stir in the spinach. Cover and simmer for a further 5-7 minutes or until the rice is tender and the liquid is absorbed. Season with black pepper and stir in the cheese before serving.
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|Serving Size: 1 Serving (368g)|
|Recipe Makes: 4|
|Calories from Fat: 135 (34%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 25.8mg||8 %|
|Sodium 799.9mg||28 %|
|Potassium 363mg||10 %|
|Total Carbohydrate 55.7g||16 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 52.9g|
|Protein 9.7g||14 %|
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Calories per serving: 402
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