Happy Thanksgiving weekend to my American friends, family and readers! Hope everyone ate some delicious food, spent time with loved ones and got some great Black Friday deals.
I decided to come up with a recipe using items I already had in my fridge and pantry. I absolutely love orzo, and thought they would be a perfect filling for the vine tomatoes I had. This dish is hearty without feeling too heavy, and the baked orzo creates a crispy top crust that is pretty darn delicious. Would make a great thanksgiving or holiday side dish.
**Feel free to click on the red links for photo references**
- 6 Medium sized tomatoes (I used Campari)
- 1/2 cup of Orzo pasta
- 2 cloves of garlic
- 1/2 cup of yellow onion, minced
- 3/4 cup of black kale, finely chopped
- 3/4 cup of shiitake mushrooms, minced
- Zest of 1 lemon
- 1/2 tsp chili flakes
- 1 tsp of salt + extra to taste
- 1 pinch of sugar
- 1 tbsp olive oil
- Cook orzo in salted water until al dente (approx 7 minutes). Preheat the oven to 350F
- Slice the top off of the tomatoes and scoop out seeds using a small spoon. If the tomato cannot stand upright, slice a paper thin piece off of the bottom of the tomato to keep it upright.
- In a pan, add olive oil on medium high heat. Add the garlic and onions and saute until fragrant
- Add kale, mushrooms, lemon zest and chili flakes. Saute for 5 minutes then add orzo, salt and sugar.
- Add a pinch of salt to each tomato and fill with the orzo mixture.
- Place on a baking tray and bake for 20 minutes, until tomatoes are soft.
- Tastes amazing with balsamic drizzled on top. Enjoy 🙂