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Orzo Stuffed Tomatoes with Pine Nuts
By Chef Debbi Dubbs


1/2 cup White Raisins
8 ounces Orzo
1 cup Feta Cheese or Goat Cheese crumbled
1/2 cup Organic Green Onions chopped
1/2 cup Organic Cucumbers seeded and chopped
1/2 cup Pine Nuts lightly toasted
1/2 cup Organic Parsley minced
3 tablespoons Olive Oil
3 tablespoons Organic Lemon juice freshly squeezed
Salt and Pepper to taste


Slice a tiny piece off of the bottom of the tomato so that it stands up. Cut off about 1/2-inch from the top of each tomato. 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 set aside.

In a large bowl, combine the cooled orzo, raisins, feta, green onions, cucumbers, pine nuts, parsley, olive oil, and lemon juice, and toss to combine.

Add salt and pepper to taste. Scoop the mixture into the tomato shells and serve.

Servings: 04