In a heavy saucepan, saute onion in butter until soft. Stir in rice and orzo and cook two minutes, stirring to coat rice and orzo with butter. Add chicken stock and lemon juice. Bring to a boil, cover, turn heat low, and simmer 50 minutes. Fluff up rice with a fork, turn into a heated serving bowl, and garnish with grated lemon zest. Recipe By : Elizabeth Powell From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 62 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 15mg||5 %|
|Sodium 277mg||10 %|
|Potassium 308.4mg||8 %|
|Total Carbohydrate 37.9g||11 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 36.1g|
|Protein 7.5g||11 %|
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Calories per serving: 243
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