This is great cold. I add a twist to it and make it for the oven. I keep the cut off tops of tomatoes with the center cored on the side. I cook the orzo with chicken stalk and with the scooped out remains of the tomatoes. Once cooked, I strain, leaving the remains of the tomato flesh with the orzo and reserve some of the liquid which I pour into the baking dish with some olive oil.. I use a classic spinach basil pesto to the orzo, tomato remains and the feta cheese. Fill the tomatoes with the stuffing into the dish with reserved liquid and place the tomato tops back on top and spray with olive oil. Bake covered at 350 for 1 hour.
Delicious recipe! I love orzo pasta and stuffed tomatoes -- the orzo really gave the stuffing substance. I did not use as much basil as the recipe called for and I used crumbled feta vs. cubes. This dish would be a great luncheon item; however, it makes a great side dish as well. Thanks for the post!
Added ground cooked lamb, also used pine nuts rather than pistachios. Very wonderful summer meal! Thanks!!
WOW! Easy and wonderful. I toasted pine nuts and replaced them for the pistachios. I mixed in some pine nuts with the orzo just before serving so they remained crunchy. Hubby ADORED this dish as did I.
This was a very tasty dish indeed! Fresh and delicious, this is a keeper. It was made for me at a luncheon and I was told the recipe was easy to follow and well written. Thanks for a yummy dish!
The pesto is excellent and combines nicely with the orzo, but I felt this needed something more to round out the filling than just the feta and the olives.
Very tasty and easy to prepare. I have to admit to not liking the look of too-large tomatoes on the plate and opted for 2 smaller ones per serving. The dressing is very fresh-tasting and suited the other ingredients but I wanted one more thing to make this a 'meal'. Next time I will add a small tin of tuna - I think that would fit right in to the spirit of this recipe. Thanks, chef.
Thank you for sharing this recipe and good luck to you in the contest. Oh baby, this is excellent and we have had lots of hot weather, therefore, it's a delight to have this for a light meal or with steak. Easy to follow instructions and the longest amount of time spent, is boiling the water to cook the Orzo. Per my post on the message boards, I had a few sips of ouzo, just for Evelyn!
The tomatoes were just delicious. The only comment I have is that I always soak my Feta in cold water. This way it is not too salty. I thought the feta combined with the parmasean would be a tad too salty. Otherwise just wonderful.
A very easy recipe to prepare, with a good pesto flavour. Following the recipe exactly as written, I did however notice how much resultant orzo there was. After filling the tomatoes to capacity, there was excess, as much again as was used for six large tomatoes. It is not a hardship, because the orzo overage could be stored in the refrigerator and used in a Mediterranean Stuffed Tomato recipe later. Orzo is a favourite in my pantry; I look forward to enjoying your creation again, chef; thank you.