Heat oil in a heavy skillet or wok. Add onion and garlic and cook on medium-high heat until onion is softened and transparent. Add spinach, lemon juice and rice; cook, stirring frequently, until spinach is limp and rice is throughly heated. Toss in basil. Add salt and pepper to taste. Arrange rice in a mound on a colourful platter. If desired, surround with blanched sugar-snap peas. Sprinkle rice mixture with crumbled feta chese. Nutritional info: 376 cal; 9g pro, 68g carb, 7g fat (18%) Exchanges: 1.5 vegetable, .1 fruit, 3.8 bread, .1 meat, 1.3 fat Lisa Crawford (firstname.lastname@example.org) Recipe By : Miami Herald 3/95
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|Serving Size: 1 Serving (214g)|
|Recipe Makes: 4|
|Calories from Fat: 43 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 12.6mg||4 %|
|Sodium 224.1mg||8 %|
|Potassium 308.3mg||8 %|
|Total Carbohydrate 39.6g||12 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 37.8g|
|Protein 6.7g||10 %|
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Calories per serving: 226
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