Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fresh Tomatoes Stuffed With a Summer Orzo Salad Recipe
    Lost? Site Map

    Fresh Tomatoes Stuffed With a Summer Orzo Salad

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    SarasotaCook's Note:

    I like to serve this side room temp or with a slight chill. Back in Michigan with our garden my mom used to make this with rice, olives and spinach from the garden. Well this is my updated version. This makes a wonderful light lunch or a great side dish to a main grilled dish. To me a nice grilled piece of halibut, cod or grouper and this as a side dish is perfect. A nice slice of hearty bread and dinner. The orzo cooks so quick and just a few ingredients and it is done. Besides, change it up, some roasted red peppers if you have them, maybe spinach vs arugula or even feta cheese crumbled. Don't be afraid to add some other flavors to this.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4-6

    Yield:

    large s ...

    Units: US | Metric

    • 4 tomatoes, softball size (medium to large)
    • 1 1/4 cups orzo pasta, cooked (I like to cook it in vegetable broth, but not necessary)
    • 1/2 cup sliced olive
    • 2 cups arugula
    • 4 tablespoons pine nuts, lightly toasted
    • 1 tablespoon fresh basil, chopped fine
    • 2 scallions, chopped fine

    Dressing

    Directions:

    1. 1
      Tomato -- Remove the top of the tomato like you would clean a pumpkin. Remove the stem area and then scoop out most of the insides. Now, I also like to take a tiny slice (the size of a quarter) off the bottom just so the tomato will set up without rolling over.
    2. 2
      Nuts -- In a dry saute pan, toast the pine nuts over medium heat. They only take a few minutes.
    3. 3
      Orzo -- Cook the orzo according to package directions. I like to use a chicken or vegetable broth for more flavor but it is not necessary. Once the orzo is done -- set to the side in a medium size bowl to cool.
    4. 4
      To that same bowl, add the olives, pine nuts lightly chopped, scallions, basil and arugula and toss well.
    5. 5
      Dressing -- I use a baggie for easy clean up, but a small bowl or measuring cup works just fine. Mix everything together and pour over the salad. You may not need all the dressing, so start with 1/2, you can always add more if you like. I go a bit light on dressing.
    6. 6
      Stuff -- Just stuff with the orzo mix. This is so light and easy. Great summer food. Perfect with fresh grilled fish or even just as a light lunch. Enjoy!

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Fresh Tomatoes Stuffed With a Summer Orzo Salad

    Serving Size: 1 (161 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 418.3
     
    Calories from Fat 199
    47%
    Total Fat 22.2 g
    34%
    Saturated Fat 2.7 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 595.8 mg
    24%
    Total Carbohydrate 47.3 g
    15%
    Dietary Fiber 4.5 g
    18%
    Sugars 4.8 g
    19%
    Protein 9.6 g
    19%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites