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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.
Directions
- 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
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2405g | |
| Calories 1792 | |
| Calories from Fat 612 | 34% |
| Total Fat 69.62g | 87% |
| Saturated Fat 40.06g | 160% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 4819mg | 201% |
| Potassium 3864mg | 110% |
| Total Carbs 224.67g | 60% |
| Dietary Fiber 24.9g | 83% |
| Sugars 36.96g | 25% |
| Protein 71.77g | 115% |
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