Ingredients Jump to Instructions ↓

  1. 4 Tomatoes (large)

  2. 1/2 cup 80g / 2.8oz White raisins

  3. 8 oz 227g Orzo

  4. 1 cup 146g / 5.1oz Feta or goat cheese - crumbled

  5. 1/2 cup 31g / 1.1oz Chopped green onions

  6. 1/2 cup 73g / 2.6oz Chopped seeded cucumber

  7. 1/2 cup 118ml Toasted pine nuts

  8. 1/2 cup 20g / 0.7oz Chopped fresh mint leaves

  9. 2 tablespoons 30ml Olive oil

  10. 2 tablespoons 30ml Extra-virgin olive oil

  11. 3 tablespoons 45ml Fresh lemon juice Salt - to taste

Instructions Jump to Ingredients ↑

  1. 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.


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