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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From Desert Hot Springs, California, Marian Ridgeway writes, âMy neighbor and I used to have a friendly competition for that first ripe tomato! This side dish with orzo is always a favorite.â Ingredients:
2/3 cup uncooked orzo pasta |
6 medium tomatoes |
1 tablespoon butter |
1/2 cup shredded reduced-fat swiss cheese |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
2 teaspoons minced fresh parsley |
1 teaspoon salt |
1/4 teaspoon white pepper |
paprika |
Directions:
1. Cook orzo according to package directions. Meanwhile, cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Set aside 6 tablespoons pulp for filling. Invert tomatoes onto paper towels to drain. Drain orzo.
2. In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Remove from the heat; stir in the cheese, basil, parsley, salt, pepper, orzo and reserved pulp. Spoon into tomatoes.
3. Place in an ungreased 2-qt. baking dish; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 6 servings.
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