ORZO-STUFFED TOMATOES
From Desert Hot Springs, California, Marian Ridgeway writes, "My neighbor and I used to have a friendly competition for that first ripe tomato! This side dish with orzo is always a favorite."
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook orzo according to package directions. Meanwhile, cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Set aside 6 tablespoons pulp for filling. Invert tomatoes onto paper towels to drain. Drain orzo., In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Remove from the heat; stir in the cheese, basil, parsley, salt, pepper, orzo and reserved pulp. Spoon into tomatoes. , Place in an ungreased 2-qt. baking dish; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 150 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 456mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
VERONICA'S STUFFED TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
- Preheat the oven to 375 degrees F.
- Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
- Serve with a grating of Parmesan, if desired.
BAKED TOMATOES STUFFED WITH ORZO
Make and share this Baked Tomatoes Stuffed With Orzo recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Preheat oven to 400-degrees. 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 chicken broth, stir well, and simmer until it is absorbed, adding more broth gradually until the orzo is about three quarters cooked; firmer than al dente.
- Blend 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 broth in the bottom of the dish.
- Bake, covered, for 15 minutes; remove the cover and cook an additional 10 minutes.
ORZO WITH SAUSAGE, PEPPERS AND TOMATOES
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Using tongs, place the bell peppers over a gas flame. Cook, turning occasionally, until the skins are charred on all sides, about 5 to 6 minutes. (Alternatively, place the peppers on a baking sheet and broil for 5 to 8 minutes, until charred.) Place the charred peppers in a medium bowl. Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes. Under running water, peel away the charred skin from the peppers. Pat the peppers dry with paper towels. Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices. Set aside.
- In a medium saucepan, bring the chicken stock, water, and kosher salt to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- While the pasta is cooking: In a large skillet, heat the oil over medium-high heat. Add the turkey sausage and saute until cooked through, about 4 minutes. Add the garlic and cook for 1 minute. Add the bell peppers, tomatoes, and red pepper flakes, if using, and cook until heated through, about 2 minutes.
- Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large serving bowl. Add the sausage mixture, 1 tablespoon of the parsley, and season with salt and pepper, to taste. Toss well to combine all ingredients, adding reserved cooking liquid, if needed, to loosen the pasta. Top with the ricotta salata and sprinkle with the remaining parsley. Serve.
BAKED TOMATOES WITH ORZO AND OLIVES
Provided by Food Network
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Halve the tomatoes, hollow and place in an oven to table baking dish. Mix the rest of the ingredients, except the cheese together in a small bowl and season with salt and pepper to taste. Carefully stuff the tomatoes and sprinkle with the cheese. Bake for 20 minutes and serve immediately.
- FRIED GREEN TOMATOES
- Slice green tomatoes. Dust with flour, shaking off excess. Dip into beaten egg and coat with bread crumbs. Heat vegetable or peanut oil and fry slices until golden brown on both sides.
- TIP:
- ROASTING TOMATOES
- Heat a dry cast iron skillet until almost smoking, and add your whole tomatoes. Or place the whole tomatoes on a broiler tray. Turn them frequently, until they are blackened and charred on all sides. Peel off the blackened skin, and use in place of regular tomatoes for your salsas or tomato sauces.
TOMATOES STUFFED WITH ORZO SHRIMP SALAD
Cool refreshing salad. Great for those hot days of summer! Serves 4 as a side or main dish or stuff cherry tomatoes for appetizers.
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cook orzo in boiling salted water until al dente; drain.
- Hollow out tomatoes, being careful not to pierce bottom.
- Drain well upside down on paper towels.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add celery, onion, garlic, and shrimp cook and stirring until shrimp begins to turn pink.
- Add sage and heat being careful not to burn it add basil and season with salt and pepper.
- Remove from heat immediately.
- Cool.
- Set aside the 4 whole shrimp for the garnish.
- Add cooked orzo, red peppers, balsamic vinegar, kalamata olives, and feta cheese, to the cooked and cooled shrimp mixture.
- Stuff into large tomatoes.
- Lay on a bed of greens top with 1 basil leaf and 1 shrimp on each.
- Drizzle olive oil and Balsamic vinegar on each salad.
Nutrition Facts : Calories 355.8, Fat 23.7, SaturatedFat 11.7, Cholesterol 91.3, Sodium 760.6, Carbohydrate 23.2, Fiber 3.9, Sugar 7.9, Protein 14.3
BAKED TOMATO & MOZZARELLA ORZO
Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
- Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.
Nutrition Facts : Calories 392 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
ORZO-AND FETA-STUFFED TOMATOES
This makes a nice Mediterranean-style side dish for a roasted chicken or any grilled meat or seafood. It's from a July 1986 issue of Bon Appetit in the "Great Cook" section that featured a menu for a Canoe Party for 24.
Provided by Leslie in Texas
Categories Vegetable
Time 30m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Cut 1/4 inch of top off tomatoes.
- Scoop out pulp (reserve for another use), sprinkle insides of tomatoes with salt, turn over and drain for 30 minutes.
- Pat tomatoes dry.
- Mix orzo, cheese,olives,pine nuts,onions,parsley,olive oil,rosemary and garlic.
- Add lemon juice to taste and season with pepper.
- Spoon mixture into tomatoes; cover with plastic and chill until ready to serve.
- (Can be prepared 1 day ahead.).
More about "baked tomatoes stuffed with orzo food"
BAKED ORZO STUFFED TOMATOES | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
5/5 (1)Category MainCuisine AmericanTotal Time 1 hr
- Carefully cut the tops off of the tomato, making sure not to damage them, as they will act as the lid while baking.
- Carefully scoop out the center flesh and seeds with a spoon, leaving the outer layer of the tomato all around to create a tomato bowl. (Keep the tomato insides for another recipe like tomato soup or discard).
- Cook the orzo per package instructions then drain and reserve 1/4 cup of cooking liquid. (Side Note: For extra flavor, use chicken broth instead of water to cook the orzo).
ORZO STUFFED TOMATOES - KITCHEN CONFIDANTE®
From kitchenconfidante.com
5/5 (1)Calories 381 per servingCategory Main Course, Side Dish
- Cut the tops off the tomatoes and set aside. Use a sharp paring knife and spoon to cut into and spoon out the pulp and seeds. Set the pulp aside in a small bowl. Season the cavities of the tomatoes with salt and let it rest upside down on a paper towel lined baking sheet for about 10 minutes.
- While the tomatoes are resting to extract the juices, make the stuffing. Heat the olive oil and pancetta in a saute pan (if not using pancetta, add two more teaspoons olive oil). Cook the pancetta until crispy, remove from pan and reserve for later. Add onions and garlic, season with salt. Cook until translucent, about 3 minutes. Stir in the tomatoes and cook for another 2 minutes.
- Stir in the orzo. Add broth and cook for about 8-9 minutes, stirring occasionally, until until al dente. Add more broth if necessary.
BAKED ORZO STUFFED TOMATOES - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
5/5 (5)Total Time 1 hrCategory Main CourseCalories 415 per serving
- Wash and dry the tomatoes then cut off the tops with a large knife. Do this carefully, not to damage the tops as they'll act as a lid when baking.
- Using the side of a metal spoon cut the edges that connect the middle core to the outside skin of the tomato then scoop out the flesh, juice and seeds into a bowl. Once done, cover the bowl with cling film and store in a fridge, find tips for using the leftover juice below.
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