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Receta Baked Tomatoes Stuffed With Orzo
by Global Cookbook

Baked Tomatoes Stuffed With Orzo
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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

  1. Remove the center pulp and seeds from the tomatoes, hollowing them out well.
  2. Lightly sprinkle into each tomato a little sugar, salt, pepper and oregano; place four cubes of mozzarella in each tomato.
  3. Preheat oven to 400F.
  4. 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.
  5. 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.
  6. Bake, covered, for 15 min; remove the cover and cook an additional 10 min.