Baked Tomatoes Stuffed with Pasta ,barley, Orzo

Ready in 1 hour

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Ingredients

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1 ts Salt
4 tb Grated Parmesan; fresh
1/2 lb Orzo
4 tb Butter
1/2 ts Dried Oregano
6 Large tomatoes; firm ripe
1/2 c mozzarella cheese; Cubed
Sugar
Black Pepper; freshly ground
1 Onion; finely chopped
1 qt Chicken Stock

Original recipe makes 1

Servings  

Preparation

From: Bulldogfla 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 Posted to recipelu-digest by jeryder@juno.com on Mar 10, 1998

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