Orzo-Stuffed Tomatoes

Orzo-Stuffed Tomatoes
Servings: 4 Prep 20 mins Cook 15 mins

Ingredients

  • 1 onion, chopped
  • 1 cup chopped fresh fennel
  • 1 tablespoon olive oil
  • 1/4 cup orange juice
  • 1/2 cup orzo
  • 1 tablespoon grated orange zest
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/3 cup dark seedless raisins
  • 8 black olives, pitted, chopped
  • 4 tomatoes

Make It

1. Saute onion and fennel in oil in skillet until softened, 5 minutes. Slowly add juice to prevent sticking.

2. Boil orzo and zest in broth in saucepan, uncovered, 10 minutes. Stir in raisins and olives for last 5 minutes. Add orzo mixture to fennel. Remove from heat.

3. Cut 1/4 inch off top of each tomato. Hollow out each tomato. Drain tomatoes on paper toweling. Spoon filling into tomatoes.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 197, Fat, total (g): 6, chol. (mg): , carb. (g): 33, pro. (g): 4, sodium (mg): 327, Percent Daily Values are based on a 2,000 calorie diet.