Rinse spinach leaves well with cold water and toss in colander to remove all but the water that clings to the leaves; set spinach aside. In large skillet, heat oil over-medium heat. Add garlic and cook just until it begins to turn golden. Add drained spinach and the salt; cook, stirring occasionally, until spinach wilts. Remove from heat and set aside. In 4-quart saucepan, heat broth and water to boiling over high heat. Add orzo; return to boiling and cook until tender--about 10 minutes. Meanwhile, in food processor fitted with chopping blade or in blender, process spinach mixture until finely chopped. Drain orzo; place in large serving bowl. Stir in spinach mixture until well combined and serve. NOTES : Serve this simple saute as an accompaniment to raosted poultry or broiled seafood. Recipe by: Country Living (April 1998) Posted to recipelu-digest by "Nesb2@aol.com"
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|Serving Size: 1 Serving (334g)|
|Recipe Makes: 8|
|Calories from Fat: 19 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 35.8mg||11 %|
|Sodium 854.4mg||29 %|
|Potassium 293.1mg||8 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 30.3g|
|Protein 6.6g||9 %|
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Calories per serving: 169
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