| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Pasta*, Side dishes, Starches* | 4 | Servings | |
INGREDIENTS
| 1 | t | Vegetable oil |
| 2 | Cloves garlic, sliced | |
| 2 | c | Hot cooked orzo, cooked w/o |
| salt&fat about 1 cup | ||
| 3 | T | Chopped fresh parsley |
| 2 | T | Slivered almonds, toasted |
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
INSTRUCTIONS
Heat oil in a small skillet over low heat. Add garlic and saute till golden; discard garlic. Combine oil and remaining ingredients in a medium bowl; toss well. Serve with beef, lamb, or poultry. Yield: 4 1/2-cup servings Per serving: Cal 167 / Prop 5.3g / Fat 3.8g / Carb 27.7g / Chol 0g / Iron 1.4 / Sodium 78mg / Calcium 25mg Recipe By : Cooking Light mag (?) Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 08:53:34 +0100 From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
A Message from our Provider:
“Even in a ‘New Age\”, God’s truth is crystal clear”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 39
Calories From Fat: 29
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 74.7mg
Potassium: 53.4mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 1.1g