Tomatoes Stuffed With Orzo And Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Uncooked orzo |
| 2 | T | Vegetable oil |
| 3 | c | Chicken broth |
| 2 | T | Thinly sliced fresh basil |
| 1 | Red bell pepper, chopped | |
| 3 | Green onions, sliced | |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1/2 | c | Grated parmesan cheese 4 |
| medium tomatoes |
INSTRUCTIONS
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@aol.com> on Jan 27, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 411
Calories From Fat: 115
Total Fat: 12.9g
Cholesterol: 11mg
Sodium: 1057.6mg
Potassium: 607.2mg
Carbohydrates: 55.6g
Fiber: 4.1g
Sugar: 4.3g
Protein: 18.2g