| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Italian | Ethnic, Italian, Vegetables | 2 | Servings |
INGREDIENTS
| 10 | oz | Fresh spinach |
| 1/4 | c | ~water |
| 2 | T | Fat-freee, low salt chicken |
| stock | ||
| 2 | Garlic, crushed | |
| 2 | T | Raisins |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 275
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 0mg
Sodium: 461mg
Potassium: 576.1mg
Carbohydrates: 46.3g
Fiber: 6.7g
Sugar: 6.1g
Protein: 11.5g