Baked tomatoes stuffed with pasta ,barley, orzo
Tomatoes Pasta Barley
Last updated 6/12/2012 1:06:28 AM. Recipe ID 31964. Report a problem with this recipe.
Title: Baked tomatoes stuffed with pasta ,barley, orzo
Yield: 1 Servings
1/2 lb Orzo
6 Large; firm ripe tomatoes,
-(for budget wait until
-summer for the tomatoes)
1 ts Salt
Freshly ground black pepper
1/2 ts Dried oregano
1/2 c Cubed mozzarella cheese
4 tb Butter
1 Onion; finely chopped
1 qt Chicken stock
4 tb Freshly grated Parmesan
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.
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