Preheat oven to 450F. Tightly wrap garlic in foil and roast in middle of oven about 25 minutes, or until tender. Carefully unwrap garlic and let cool slightly. Remove skin from cloves and mash into a paste. Transfer garlic paste to a bowl and stir in butter and parsley. While garlic is roasting, in a small skillet dry-roast poppy seeds over moderate heat, shaking skillet until fragrant, being careful not to burn them. Add seeds to garlic mixture. While garlic is roasting, in a saucepan of boiling salted water cook orzo until tender and reserve about 1/4 cup cooking water. Drain orzo well and add to garlic mixture with enough reserved cooking water to melt butter and prevent orzo from sticking together. Season orzowith salt and pepper. Serves 2. Gourmet April 1995 Per serving: 427 Calories (kcal); 13g Total Fat; (27% calories from fat); 11g Protein; 66g Carbohydrate; 31mg Cholesterol; 9mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 1|
|Calories from Fat: 637 (87%)|
|Amt Per Serving||% DV|
|Total Fat 70.8g||94 %|
|Saturated Fat 43.9g||220 %|
|Monounsaturated Fat 18.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 183.2mg||56 %|
|Sodium 440.1mg||15 %|
|Potassium 543mg||14 %|
|Total Carbohydrate 24.6g||7 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 18.3g|
|Protein 8.2g||12 %|
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Calories per serving: 735
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