Instructions: Saute orzo in hot oil in a large skillet over medium-high heat until golden

(about 5 minutes). Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until orzo is tender and liquid is absorbed. Stir in basil and next 4 ingredients.

Cover and chill. Stir Parmesan cheese into orzo mixture. Cut tomatoes to resemble petals, cutting to, but not through bottoms. Spoon orzo mixture into tomatoes.

Makes 4 servings.

Notes: Browning orzo, a tiny rice-shaped pasta, gives a nutty, crunchy texture to this dish.

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