Baked Tomatoes Stuffed With Pasta ,Barley, Orzo Recipe

• 1/2 lb Orzo
• 6 lrg , hard ripe tomatoes, (for budget wait till summer for the tomatoes) Sugar
• 1 tsp Salt Freshly grnd black pepper
• 1/2 tsp Dry oregano
• 1/2 c. Cubed mozzarella cheese
• 4 Tbsp. Butter
• 1 x Onion, finely minced
• 1 quart Chicken stock
• 4 Tbsp. Freshly grated Parmesan cheese.

1. Remove the center pulp and seeds from the tomatoes, hollowing them out well.
2. Lightly sprinkle into each tomato a little sugar, salt, pepper and oregano; place four cubes of mozzarella in each tomato.
3. Heat the butter in a saucepan and saute/fry the onion in it till soft; stir in the orzo, stirring well so each grain of pasta is coated.
4. pour in 2 c. of the stock, stir well, and simmer till it is absorbed, adding more stock gradually till the orzo is about three quarters cooked; firmer than al dente.
5. Bled in the Parmesan, stirring it in well.
6. Spoon the orzo mix into the hollowed tomatoes, filling them.
7. Place the filled tomatoes in a casserole or possibly baking dish with 1/2 c. of warm stock in the bottom of the dish.
8. Bake, covered, in a preheated 400 degree oven for 25 min; remove the cover the last 10 min.
9. Serves 6

tomatoes, black pepper, oregano, mozzarella cheese, butter, onion, chicken, freshly grated parmesan cheese

Taken from cookeatshare.com/recipes/baked-tomatoes-stuffed-with-pasta-barley-orzo-75937 (may not work)