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 Gassenheimers column Dinner in MInutes formatted 3/24/96 by Lisa Crawford
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 18 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 404.1mg||14 %|
|Potassium 1159mg||30 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 25.1g|
|Protein 7.8g||11 %|
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Calories per serving: 151
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