| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Uncooked orzo |
| 2 |
tb |
Vegetable oil |
| 3 |
c |
Chicken broth |
| 2 |
tb |
Thinly sliced fresh basil |
| 1 |
sm |
Red bell pepper; chopped |
| 3 |
|
Green onions; sliced |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
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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