Holiday Recipes
printOrzo-Stuffed Tomatoes
Meat
Ingredients
4 large tomatoes
1 tablespoon olive oil
1 onion, chopped
1 cup fresh chopped fennel
1/4 cup fresh orange juice
1/2 cup orzo
1 tablespoon grated orange rind
14 1/2-ounce can lower sodium chicken broth
8 pitted ripe black olives, chopped
1/3 cup raisins
Directions
Cut 1/4-inch off top of each tomato. Hollow out and drain upside down on paper towels. Heat oil in a large skillet. Add onion and fennel and saute over medium heat until soft, about 5 minutes. Slowly add juice to prevent sticking. Set aside. Combine orzo, orange rind and broth in a medium-sized saucepan. Bring to boiling and simmer, uncovered, 5 minutes. Stir in olives and raisins and simmer 5 more minutes. Add orzo mixture to fennel. Cool. Spoon evenly into tomatoes. Serve warm, hot or room temperature. Serves 4