Orzo Corn Salad In Tomato Shells Recipe
Ingredients
4 ounces orzo
3 strips lemon zest (colored part of the rind)
2 cups cooked corn kernels or frozen corn, thawed
1 cup diced low-fat Swiss or Monterey Jack cheese (4 ounces)
2 green onions, including tops, sliced
2/3 cup diced celery or fennel
1/4 cup apple juice
2 tablespoons lemon juice
2 tablespoons olive or canolaoil
1/2 teaspoon salt
1/4 teaspoon hot red pepper sauce, or to taste
4 large tomatoes (2 1/4 pounds)
1 cup shredded lettuce (optional garnish)
Directions
1 Bring a large saucepan of unsalted water to a boil.
Add the orzo and lemon zest and cook for about 8 minutes or until the orzo is tender but still firm to the bite.
Drain in a colander, rinse with cold water to stop the cooking, and drain again.
Discard the lemon zest.
2 In a large bowl, combine the orzo, corn, cheese, green onions, celery, applejuice, lemon juice, oil, salt, and red pepper sauce.
Trim the bottoms of the tomatoes so that they stand upright.
Cut off the tops and remove the cores.
Dice the tomato trimmings and add them to the corn salad.
Scoop out the tomato pulp and discard or save for a sauce.
Invert the tomatoes onto a plate lined with paper to weling and let drain.
3 Fill the hollow of each tomato with about 1/2 cup of corn salad mixture.
To serve, place a tomato in the centerof a serving plate and ring with about 1 cup of the remaining salad plus lettuce if you like.
Add the orzo and lemon zest and cook for about 8 minutes or until the orzo is tender but still firm to the bite.
Drain in a colander, rinse with cold water to stop the cooking, and drain again.
Discard the lemon zest.
2 In a large bowl, combine the orzo, corn, cheese, green onions, celery, applejuice, lemon juice, oil, salt, and red pepper sauce.
Trim the bottoms of the tomatoes so that they stand upright.
Cut off the tops and remove the cores.
Dice the tomato trimmings and add them to the corn salad.
Scoop out the tomato pulp and discard or save for a sauce.
Invert the tomatoes onto a plate lined with paper to weling and let drain.
3 Fill the hollow of each tomato with about 1/2 cup of corn salad mixture.
To serve, place a tomato in the centerof a serving plate and ring with about 1 cup of the remaining salad plus lettuce if you like.
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