Tomatoes stuffed with orzo and vegetables
4 Servings
Ingredients
| Quantity | 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 | Green onions; sliced | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | Grated parmesan cheese 4 medium tomatoes |
Directions
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. Makes 4 servings.
Notes: Browning orzo, a tiny rice-shaped pasta, gives a nutty, crunchy texture to this dish.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1047 by Suzy Wert <SuzyWert@...> on Jan 27, 1998