Heat 3 T oil in heavy, 4 1/2 quart saucepan. Add garlic and onion and cook until tender, about 2 minutes. Add rice and stir to coat with oil. Add broth, saffron, turmeric and thyme; cover and bring to boil. Reduce heat and simmer until water is absorbed, about 25 minutes. Transfer rice to large bowl and cool to room temperature. Combine oil, vinegar, lemon juice, garlic, parsley, salt and pepper in small bowl. Add chicken, shrimp, chorizo, red pepper, tomato, artichoke hearts, peas, scallions, parsley and olives to rice. Stir to combine, then add enough vinaigrette to lightly coat ingredients. Stir gently, taste and adjust seasonings if necessary. Refrigerate until serving. Posted to MM-Recipes Digest V3 #256 Date: Wed, 18 Sep 1996 20:48:26 -0700 From: jessann doe
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 8 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 436.3mg||15 %|
|Potassium 206.1mg||5 %|
|Total Carbohydrate 76.6g||23 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 73.8g|
|Protein 8.2g||12 %|
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Calories per serving: 352
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