Tomatoes stuffed with orzo and vegetables

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 medium 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. 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

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