Baked tomatoes stuffed with pasta ,barley, orzo
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Orzo |
| 6 | Large; firm ripe tomatoes, (for budget wait until summer for the tomatoes) | |
| Sugar | ||
| 1 | teaspoon | Salt |
| Freshly ground black pepper | ||
| ½ | teaspoon | Dried oregano |
| ½ | cup | Cubed mozzarella cheese |
| 4 | tablespoons | Butter |
| 1 | Onion; finely chopped | |
| 1 | quart | Chicken stock |
| 4 | tablespoons | Freshly grated Parmesan cheese. |
Directions
From: Bulldogfla <Bulldogfla@...> Remove the center pulp and seeds from the tomatoes, hollowing them out well. Lightly sprinkle into each tomato a little sugar, salt, pepper and oregano; place four cubes of mozzarella in each tomato.
Melt the butter in a saucepan and saute the onion in it until soft; stir in the orzo, stirring well so each grain of pasta is coated. pour in 2 cups of the stock, stir well, and simmer until it is absorbed, adding more stock gradually until the orzo is about three quarters cooked; firmer than al dente. Bled in the Parmesan, stirring it in well.
Spoon the orzo mixture into the hollowed tomatoes, filling them. Place the filled tomatoes in a casserole or baking dish with ½ cup of hot stock in the bottom of the dish. Bake, covered, in a preheated 400 degree oven for 25 minutes; remove the cover the last 10 minutes. Serves 6 Posted to recipelu-digest by jeryder@... on Mar 10, 1998