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Ingredientes
- 1/2 lb orzo
- 6 lrg tomatoes, hard, ripe granulated sugar
- 1 tsp salt black pepper
- 1/2 tsp dry oregano, rubbed
- 1/2 c. mozzarella cheese, cubed
- 4 Tbsp. butter
- 1 med onion, finely minced
- 1 quart chicken broth
- 4 Tbsp. parmesan cheese, freshly grated
Direcciones
- 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 400F.
- Heat the butter in a saucepan and sauteethe onion in it till soft; stir in the orzo, stirring well so each grain of pasta is coated. Pour in 2 c. of the chicken broth, stir well, and simmer till it is absorbed, adding more broth gradually till the orzo is about three quarters cooked; firmer than al dente (I cooked mine longer-do not like pasta which hard). Taste it as you go and cook till it's as hard as you like. Blend in the Parmesan, stirring it in well.
- Spoon the orzo mix into the hollowed tomatoes, filling them. Place the filled tomatoes in a casserole or possibly baking dish with 1/2 c. of warm broth in the bottom of the dish.
- Bake, covered, for 15 min; remove the cover and cook an additional 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 6 servings | |
| Calories 299 | |
| Calories from Fat 102 | 34% |
| Total Fat 11.6g | 14% |
| Saturated Fat 6.68g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 803mg | 33% |
| Potassium 644mg | 18% |
| Total Carbs 37.44g | 10% |
| Dietary Fiber 4.1g | 14% |
| Sugars 6.16g | 4% |
| Protein 11.96g | 19% |
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