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Categories:Viewed: 9 - Published at: 3 years ago
Ingredients
- 1/2 lb Orzo
- 6 lrg , hard ripe tomatoes, (for budget wait till summer for the tomatoes) Sugar
- 1 tsp Salt Freshly grnd black pepper
- 1/2 tsp Dry oregano
- 1/2 c. Cubed mozzarella cheese
- 4 Tbsp. Butter
- 1 x Onion, finely minced
- 1 quart Chicken stock
- 4 Tbsp. Freshly grated Parmesan cheese.
Method
- 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.
- Heat the butter in a saucepan and saute/fry the onion in it till soft; stir in the orzo, stirring well so each grain of pasta is coated.
- pour in 2 c. of the stock, stir well, and simmer till it is absorbed, adding more stock gradually till the orzo is about three quarters cooked; firmer than al dente.
- Bled in the Parmesan, stirring it in well.
- 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 stock in the bottom of the dish.
- Bake, covered, in a preheated 400 degree oven for 25 min; remove the cover the last 10 min.
- Serves 6
