Roman Spinach with Orzo

Ingredients

• 10 oz fresh spinach
• 2 Tbsp defatted low-salt chicken stock
• 2 clove medium garlic cloves, crushed
• 2 Tbsp raisins
• 4 tsp divided use olive oil
• ½ cup orzo
• salt and freshly ground black pepper to taste

Method

1. Place a large pot of water on to boil for the orzo. Rinse and drain the spinach. Place in a large saucepan, cover and cook 5 minutes, tossing once or twice. Drain and reserve in a bowl.
2. Heat the chicken stock in the same pan and add the garlic and raisins. Stir for about 30 seconds. Return the spinach to the pan. Add 2 teaspoons olive oil and toss about 2 minutes.
3. Meanwhile, add the orzo to the boiling water and boil 9 to 10 minutes. Drain and toss with the remaining 2 teaspoons olive oil. Add salt and pepper to taste. Spoon the orzo onto individual plates and top with the spinach.

Notes

Clipping. Yield: 2 servings. Per serving: 312 calories, 8 g protein, 50 g carbohydrate, 10 g fat (28 percent fat calories), 4.6 g fiber, 65 mg sodium.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom