| 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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