Roman spinach with orzo
Yield: 2 Servings
Ingredients:
- 10 oz Fresh spinach
- 1/4 c ~water
- 2 tb Fat-freee low salt chicken -stock
- 2 cl Garlic; crushed
- 2 tb Raisins
- 2 ts Olive oil
- 1/2 c Orzo
Instructions:
Salt and pepper to taste 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: 1.2 veg .5 fruit 2.5 bread .9 fat Source: Miami Herald 3/21/96 From Linda Gassenheimer's column Dinner in MInutes formatted 3/24/96 by Lisa Crawford
