Recipe - Roman Spinach With Orzo

10 ounce Fresh spinach
One fourth cup ~water
2 tablespoon Fatfreee, low salt chicken
stock
2 cl Garlic; crushed
2 tablespoon Raisins
2 teaspoon Olive oil
One half cup Orzo
Salt and pepper to taste

Place a mediumsize 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