Roman spinach with orzo

2 Servings

Ingredients

Quantity Ingredient
10 ounces Fresh spinach
¼ cup ~water
2 tablespoons Fat-freee, low salt chicken stock
2 cloves Garlic; crushed
2 tablespoons Raisins
2 teaspoons Olive oil
½ cup Orzo
Salt and pepper to taste

Directions

Place a medium-size saucepan full of water on to boil for orzo. Place spinach in a large saucepan, add water and cover. Cook on medium 5 minutes, tossing once or twice. Remove and drain. Heat chicken stock in same pan and add garlic and raisins. Stir for about 30 seconds.

Return spinach to pan. Add 2 teaspoons olive oil and toss about 2 minutes. Meanwhile add orzo to boiling water and boil 9 to 10 minutes. Drain and toss with spinach. Add salt and pepper to taste.

Nutritional info per serving: 273 cal; 8g pro, 50g carb, 5g fat (17%) Exchanges: 1⅕ veg, ½ fruit, 2½ bread, .9 fat Source: Miami Herald 3/21/96 From Linda Gassenheimer's column Dinner in MInutes

formatted 3/24/96 by Lisa Crawford

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