Triple Tomato Orzo

 Recipe

Yield:

Makes 4 servings (serving size: 3/4 cup orzo mixture and 1 tomato)

Nutritional Information

Calories 349
Fat 9 g
Satfat 2 g
Monofat 4 g
Polyfat 1 g
Protein 15 g
Carbohydrate 56 g
Fiber 7 g
Cholesterol 5 mg
Iron 3 mg
Sodium 664 mg
Calcium 198 mg

Ingredients

1 cup dried orzo
1 tablespoon olive oil
1 garlic clove, minced
1 small red onion, minced
1 red chile, minced
1 (14.5-ounce) can whole tomatoes
12 sun-dried tomatoes, minced
4 basil leaves, torn
1/4 teaspoon brown sugar
1/4 teaspoon sea salt
1/8 teaspoon pepper
6 kalamata olives, minced
1/4 cup minced parsley
4 large tomatoes
1/2 cup shredded part-skim mozzarella

Preparation

Preheat oven to 375°. Cook orzo until al dente; set aside. Heat olive oil in a saucepan over medium heat. Sauté garlic 1 minute. Add onion and red chile; sauté 6 minutes. With clean hands, crush canned tomatoes; add to pan. Add minced sun-dried tomatoes, basil leaves, brown sugar, sea salt, and pepper to pan; bring to a simmer. Cook until most of liquid is cooked off (25-30 minutes). Add olives and parsley to pan; remove from heat. Add orzo to sauce, mixing well. Core tomatoes; stuff with orzo-and-sauce mixture. Top each tomato with 2 tablespoons mozzarella. Bake for 30-35 minutes.

Note:

Nadia G,

May 2011
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