Orzo Salad Stuffed Tomatoes

Recipe Ingredients

4		Tomatoes (large)
1/2 cup	80g / 2.8oz	White raisins
8 oz	227g	Orzo
1 cup	146g / 5.1oz	Feta or goat cheese - crumbled
1/2 cup	31g / 1.1oz	Chopped green onions
1/2 cup	73g / 2.6oz	Chopped seeded cucumber
1/2 cup	118ml	Toasted pine nuts
1/2 cup	20g / 0.7oz	Chopped fresh mint leaves
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Extra-virgin olive oil
3 tablespoons	45ml	Fresh lemon juice
		Salt - to taste

Recipe Instructions

Cut off about 1/2-inch 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 or save for another use. Place the tomatoes upside down on a rack to drain.

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.

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.

In a 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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E51) - from the TV FOOD - NETWORK

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