|
|
Cooking Recipes
/
Pasta
/
Baked Tomatoes Stuffed with Pasta ,barley, Orzo
|
| |
| |
Baked Tomatoes Stuffed with Pasta ,barley, Orzo |
|
|
| Ingredients: |
- 1/2 lb Orzo
- 6 Large; firm ripe tomatoes, (for budget wait until summer for the tomatoes)
- Sugar
- 1 tsp Salt
- Freshly ground black pepper
- 1/2 tsp Dried oregano
- 1/2 cup Cubed mozzarella cheese
- 4 Tbs Butter
- 1 Onion; finely chopped
- 1 quart Chicken stock
- 4 Tbs Freshly grated Parmesan cheese.
|
| Directions: |
- 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.
- 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 stock, stir well, and simmer until it is absorbed, adding more stock gradually until the orzo is about three quarters cooked; firmer than al dente. Bled 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 stock in the bottom of the dish. Bake, covered, in a preheated 400 degree oven for 25 minutes; remove the cover the last 10 minutes. Serves 6
|
|
|
| |
|
|
|
|
