1. In a large pot over high heat, bring to a boil 1 quart of water and cook orzo until tender (10 minutes). Drain and set aside. 2. In a large skillet over medium-high heat, saute saffron and chives in butter for 1 minute, then add green onion, bell pepper, mushrooms, and squash, and saute for 10 minutes. Add salt substitute and thyme. 3. Stir cooked orzo into vegetable mixture; reheat briefly and serve. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 318.3mg||11 %|
|Potassium 332mg||9 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 11.4g|
|Protein 4.8g||7 %|
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Calories per serving: 71
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