MOOSE orzo and pesto stuffed tomatoes

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Orzo and Pesto Stuffed Tomatoes

 

Recipe By :Moosewood Collective

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 quarts water

1 1/2 cups orzo

PESTO GENOVESE:

1 1/2 cups fresh basil leaves -- packed

2 garlic cloves -- minced or pressed

1/4 cup pine nuts

1/2 cup grated Parmesan cheese

1/4 cup olive oil

salt and black pepper -- to taste

ADDITIONS:

1 teaspoon olive oil

6 large ripe tomatoes

1 dash salt and black pepper -- (Each)

OPTIONAL GARNISH:

1/3 cup tiny cubes of feta

or other sharp cheese

chopped California black olives

chopped fresh basil

 

1. Bring the water to a boil in a large pot. Add the orzo, stir, lower the heat,

cover, and simmer for about 7 minutes, stirring as needed.

 

2. While the orzo cooks, combine the basil leaves, garlic, pine nuts, and

Parmesan in a food processor (see Note) and whirl until well chopped. Add the

oil in a thin stream to make a smooth paste, scraping down the sides a couple of

times as needed. Add salt and pepper to taste.

 

3. Drain the orzo. Toss it lightly with the teaspoon of olive oil and allow it

to cool to room temperature, about 10 minutes.

 

4. Meanwhile, cut a hole about 2 inches across in the top of each tomato and

remove the core. Scoop out the pulp with a small spoon to leave a 1/2-inch-thick

shell. Lightly sprinkle the inside of each tomato with salt and pepper. When the

orzo is at room temperature, mix it with the Pesto Genovese and, if using, the

cheese cubes. Stuff each tomato with a bout a cup of filling.

 

5 .Decorate with olives and/or basil and serve at room temperature.

 

Note If using a blender, it may be necessary to shop the basil and pine nuts

first and to add the oil all at once before blending.

 

Variation Use a cooked brown rice instead of orzo and season it with Cilantro

Lime Pesto or Cilantro peanut Pesto. Garnish with peas, chopped scallions,

slivers of red bell pepper, and/or toasted peanuts.

 

Serves: 6

Total Time: 35 minutes

©1996, by Vegetable Kingdom Inc., reprinted with the permission of Clarkson N.

Potter from The Moosewood Restaurant Daily Special (page 141)

http://www.moosewoodrestaurant.com/orzo_pesto.htm

 

 

Source:

" Moosewood Restaurant Daily Special "

S(Archive):

" MC (kitpath) on 02-18-2003 "

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Per Serving (excluding unknown items): 355 Calories; 17g Fat (43.6% calories

from fat); 12g Protein; 39g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol;

271mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 3 Fat.

 

NOTES : Serve stuffed tomatoes as an easy, yet elegant main dish or side dish.

Here they are filled with orzo, a small rice-shaped pasta, that we season with a

classic Pesto Genovese. For regal flair, crown them with grated cheese, chopped

olives, and fresh herbs.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3272 0 0 0