Orzo-stuffed tomatoes

Yield: 6 Servings

Measure Ingredient
¼ pounds Orzo
6 larges Tomato
¼ cup Pine nuts
¼ cup Parsley, fresh; chopped
½ cup Yogurt, plain
1 \N Garlic clove; mashed to a paste
1 teaspoon Basil, dried
½ teaspoon Salt
¼ cup Parmesan; grated
¼ cup Bread crumbs, fresh
¼ cup ;Water, tomato juice or white wine
2 tablespoons Butter

Preheat oven to 350 F. Cut a thin slice off the top of each tomato.

Using a grapefruit knife, carefully remove as much pulp as possible without any of the skin. Combine pulp in a large mixing bowl with the next six ingredients. Carefully stuff hollowed tomatoes with the mixture and sprinkle tops with Parmesan cheese and bread crumbs. Pour the liquid into a baking dish and place the stuffed tomatoes in the dish. Dot with butter and bake for about 20 minutes, basting occasionally with cooking juices.

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