Baked Tomatoes Stuffed With Orzo |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Yum! Ingredients:
1/2 lb orzo pasta |
6 large tomatoes, firm, ripe |
granulated sugar |
1 teaspoon salt |
black pepper |
1/2 teaspoon dried oregano, rubbed |
1/2 cup mozzarella cheese, cubed |
1 tablespoon butter |
1 medium onion, finely chopped |
1 quart chicken broth, packed |
4 tablespoons parmesan cheese, freshly grated |
Directions:
1. Remove the center pulp and seeds from the tomatoes, hollowing them out well.
2. Lightly sprinkle into each tomato a little sugar, salt, pepper and oregano; place four cubes of mozzarella in each tomato.
3. Preheat oven to 400-degrees. 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.
4. Pour in 2 cups of the chicken broth, stir well, and simmer until it is absorbed, adding more broth gradually until the orzo is about three quarters cooked; firmer than al dente.
5. Blend in the Parmesan, stirring it in well. Spoon the orzo mixture into the hollowed tomatoes, filling them.
6. Place the filled tomatoes in a casserole or baking dish with 1/2 cup of hot broth in the bottom of the dish.
7. Bake, covered, for 15 minutes; remove the cover and cook an additional 10 minutes.
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