Combine rice, broth and water in saucepan. Bring to a boil, stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. While rice is cooking, saute onion, mushrooms and garlic in large skillet coated with cooking spray. Saute until onion is tender. Stir in lemon juice and oregano. Add spinach, cheese, ham and pepper; toss lightly until spinach is wilted. Garnish with pimento. (It doesnt say to serve it over the rice, but that would be my guess as what to do.) Posted to EAT-L Digest 25 Dec 96 From: J Wendel
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|Serving Size: 1 Serving (949g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 128 (13%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 66.9mg||21 %|
|Sodium 2463.3mg||85 %|
|Potassium 1029.5mg||27 %|
|Total Carbohydrate 174.2g||51 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 166.1g|
|Protein 36.6g||52 %|
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Calories per serving: 984
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