Bring a medium-size pot of salted water to a boil over high heat. Add orzo and cook about 10 minutes or until al dente. Drain immediately and rinse with cold water. Place the orzo in a bowl and combine with the fresh apricots, fresh and ground coriander, scallions and almonds. Toss with 4 to 5 tablespoons of the ginger oil, until the pasta is just moist. Season with salt and pepper. Squeeze the fresh lemon juice on the salad and mix. Yield: 6 servings Per serving: 843 Calories (kcal); 4g Total Fat; (3% calories from fat); 29g Protein; 170g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9364 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (385g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 218 (59%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 0mg||0 %|
|Sodium 6.5mg||0 %|
|Potassium 518.3mg||14 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 6.8g|
|Protein 10.4g||15 %|
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Calories per serving: 370
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