Orzo Salad Stuffed Tomatoes
Sarah Ellis
Recipe from Emeril Lagasse
ingredients
- 4 large tomatoes
- 1/2 c. white raisins
- 8 oz. orzo
- 1 c. feta or goat cheese, crumbled
- 1/2 c. chopped green onions
- 1/2 c. chopped seeded cucumber
- 1/2 c. toasted pine nuts
- 1/2 c. chopped fresh mint leaves
- 2 Tbsp. olive oil
- 2 Tbsp. extra-virgin olive oil
- 3 Tbsp. fresh lemon juice
- Salt
directions
- 1
Cut off about 1/2" from the top of each tomato. With a finger, scoop out the seed pockets and, over the sink, remove the seeds and juice. With a small sharp knife, remove the inner pulp and discard. Place the tomatoes upside down on a rack to drain.
- 2
In a small saucepan, bring 1 cup of water to a boil. Place the raisins in a small bowl and add the boiling water. Let sit until plumped up, about 5 minutes. Drain and set aside to cool.
- 3
Bring a medium pot of salted water to a boil. Add the orzo and cook until tender, about 8 minutes. Drain and rinse under cold running water. Drain well.
- 4
In large bowl, combine the cooled pasta, raisins, feta, green onions, cucumbers, pine nuts, mint, olive oils, and lemon juice, and toss to combine. Add salt, to taste. Scoop the mixture into the tomato shells and serve.
Source: Sarah Ellis
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews