Tomatoes Stuffed with Orzo
And Feta Cheese

24 ned, tinaties
6 c. cooked orzo
(3 c. uncooked)
12 oz. Feta cheese, crumbled
1 ½ c. chopped olives (opt.)
1 ½ c. pine nuts, toasted (opt.)
1 ½ c. chopped green onions
¾ c. chopped fresh parsley
¾ c. chopped fresh parsley
¾ c. olive oil
1 ½ tsp. dried rosemary or dill
3 cloves garlic, minced
Lemon juice to taste

Cut ½-inch off of tomatoes. Scoop out pulp (use elsewhere or discard). Turn tomatoes over and drain for 30 minutes.
Pat dry. Mix remaining ingredients and spoon into tomatoes; chill.