- 1 of 3 Saute onion and fennel in oil in skillet until softened, 5 minutes. Slowly add juice to prevent sticking.
- 2 of 3 Boil orzo and zest in broth in saucepan, uncovered, 10 minutes. Stir in raisins and olives for last 5 minutes. Add orzo mixture to fennel. Remove from heat.
- 3 of 3 Cut 1/4 inch off top of each tomato. Hollow out each tomato. Drain tomatoes on paper toweling. Spoon filling into tomatoes.
Servings Per Recipe: 4
Per Serving: 0 mg chol., 327 mg sodium, 6 g Fat, total, 4 g pro., 33 g carb., 197 kcal cal.