Lightly spray a nonstick 4-quart Dutch oven with vegetable oil and place over medium heat. Add the onion, garlic, a few teaspoons water, and cook, stirring constantly, about 5 minutes until the vegetables are tender. Add 3 cups water, tomatillos, jalapeno, and bouillon cube and bring to a boil. Reduce the heat and simmer 8 to 10 minutes. Cool slightly. Transfer the mixture to a food processor, or use an immersion, or hand, blender, and puree until smooth. Return the mixture to the Dutch oven, stir in the orzo, and heat through, but dont boil. Either stir in the sour cream in the pot or add a dollop on each serving. [McRecipe:patH 18 Aug 96] Posted to MC-Recipe Digest V1 #205 Date: Sun, 18 Aug 1996 16:29:44 -0700 (PDT) From: PatH
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 8|
|Calories from Fat: 19 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 42.1mg||13 %|
|Sodium 131mg||5 %|
|Potassium 336.9mg||9 %|
|Total Carbohydrate 40.4g||12 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 38.6g|
|Protein 7.9g||11 %|
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Calories per serving: 210
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