Baked Tomatoes Stuffed with Orzo

Title:
Baked Tomatoes Stuffed with Orzo

Yield:
6 Servings

Categories:
Vegetables,
Italian




Ingredients:





   1/2 lb Orzo


     6 lg Tomatoes; firm, ripe


          Granulated sugar


     1 ts Salt


          Black pepper


   1/2 ts Dried oregano; rubbed


   1/2 c  Mozzarella cheese; cubed


     1 tb Butter


     1 md Onion; finely chopped


     1 qt Chicken broth; packed


     4 tb Parmesan cheese; freshly


          -grated






 Remove the center pulp and seeds from the tomatoes, hollowing them out


 well. Lightly sprinkle into each tomato a little sugar, salt, pepper and


 oregano; place four cubes of mozzarella in each tomato.


 


 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. 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 (I cooked mine longer--don't like pasta that firm). Taste it as


 you go and cook until it's as firm as you like. Blend in the Parmesan,


 stirring it in well.


 


 Spoon the orzo mixture into the hollowed tomatoes, filling them. Place the


 filled tomatoes in a casserole or baking dish with 1/2 cup of hot broth in


 the bottom of the dish.


 


 Bake, covered, for 15 minutes; remove the cover and cook an additional 10


 minutes.


 Posted to JEWISH-FOOD digest 273


 


 Date:         Tue, 23 Jul 96 09:36:50 +0300


 


 From: Annice Grinberg