Title: Orzo-stuffed tomatoes
 Categories: Pasta, Italian
      Yield: 6 Servings
 
    1/4 lb Orzo
      6 lg Tomato
    1/4 c  Pine nuts
    1/4 c  Parsley, fresh; chopped
    1/2 c  Yogurt, plain
      1    Garlic clove; mashed to
           -a paste
      1 ts Basil, dried
    1/2 ts Salt
    1/4 c  Parmesan; grated
    1/4 c  Bread crumbs, fresh
    1/4 c  ;Water, tomato juice or
           -white wine
      2 tb Butter
 
  Preheat oven to 350 F. Cut a thin slice off the top of each tomato.
  Using a grapefruit knife, carefully remove as much pulp as possible
  without any of the skin. Combine pulp in a large mixing bowl with the
  next six ingredients. Carefully stuff hollowed tomatoes with the
  mixture and sprinkle tops with Parmesan cheese and bread crumbs. Pour
  the liquid into a baking dish and place the stuffed tomatoes in the
  dish. Dot with butter and bake for about 20 minutes, basting
  occasionally with cooking juices.