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
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 AND CHEESE STUFFED TOMATOES
I had this recipe given to me for Orzo stuffed Tomatoes with Feta Cheese. Unfortunately, I really dislike Feta cheese but I used the idea to make a something similar with some of my favorite flavors.
Provided by Melanie B.
Categories Vegetable
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Clean each tomato by cutting off top and scooping out insides with a spoon. Reserve the insides to use in another recipe if desired. Thinly slice the bottom of each tomato to allow it to stand up in a casserole pan.
- Combine basil, garlic, parsley, cheese, pine nuts, olive oil, lemon juice, and orzo in a large bowl. Season well with salt and pepper.
- Stuff each tomato by filling 3/4 with the pasta mixture. Top with one of the 1/2 sliced Boconccini balls. If desired, sprinkle with some additional Parmesan Cheese.
- Bake in a 375 degree oven just long enough for the cheese to melt and begin to brown. This should take about 3-5 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 160.8, Fat 7.2, SaturatedFat 2.6, Cholesterol 13, Sodium 126, Carbohydrate 17.5, Fiber 1.8, Sugar 2.5, Protein 7.4
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
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.).
ORZO WITH TOMATOES
Provided by Pierre Franey
Categories easy, quick, pastas, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring water with salt to a boil in a saucepan. Add orzo and cook, stirring, for about 10 minutes or until tender. Do not overcook. Drain.
- Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring; do not brown. Add tomatoes, salt and pepper. Stir and cook for 3 minutes. Add orzo, basil and cheese. Blend well and serve.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1046 milligrams, Sugar 2 grams
GRILLED STUFFED TOMATOES
What a wonderful change of pace from the regular sides when we are grilling! These taste soooo good! This is from Down Home With The Neelys.
Provided by Scoutie
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the grill to medium heat.
- Cut the tomatoes and core them, removing all the seeds and juice.
- In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.
- Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter.
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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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