Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ cup | Uncooked orzo |
2 tablespoons | Vegetable oil |
3 cups | Chicken broth |
2 tablespoons | Thinly sliced fresh basil |
1 small | Red bell pepper, chopped |
3 \N | Green onions, sliced |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
½ cup | Grated Parmesan cheese |
4 mediums | Tomatoes |
Saute orzo in hot oil in a large skillet over medium-high heat until golden (about 5 minutes). Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until orzo is tender and liquid is absorbed. Stir in basil and next 4 ingredients. Cover and chill. Stir Parmesan cheese into orzo mixture.
Cut tomatoes to resemble petals, cutting to but not through bottoms.
Spoon orzo mixture into tomatoes.