Name: Roman Spinach with Orzo
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; Salt and pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Italian	Vegetables, Italian, Ethnic	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
		Salt and pepper to taste

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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