Orzo-Portabella Casserole

• 1/4 cup chopped sun-dried tomatoes, packed without oil
• 1/4 cup boiling water
• 1 tbsp. olive oil
• 2 cups sliced leek
• 2 cups diced portabella mushroom caps
• 1 cup quartered mushrooms
• 2 cloves garlic, minced
• 4 cups cooked orzo (about 2 cups uncooked rice-shaped pasta)
• 2 cups fennel bulb, thinly sliced (about 1 large)
• 2 cups tomato juice
• 2 tbsp. fresh basil, minced
• 2 tbsp. balsamic vinegar
• 1 tsp. paprika
• 1/8 tsp. pepper
• Vegetable cooking spray
• 1 cup sharp provolone cheese, shredded
• 1/4 cup fresh Parmesan cheese, grated
• Basil sprigs (optional)

1. The portabella mushrooms lend a rich, smoky taste to this dish, but virtually any kind of mushroom can be substituted.
2. Be sure not to add the cheese until the last 5 minutes of cooking time.
3. Combine the tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes soften.
4. Drain.
5. Heat olive oil in large nonstick skillet over medium heat.
6. Add the tomatoes, leek, mushrooms, and garlic; saute 2 minutes.
7. Combine the mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir well.
8. Spoon mixture into a 13x9-inch baking dish coated with cooking spray.
9. Bake, uncovered, at 400F for 25 minutes.
10. Sprinkle provolone and Parmesan cheeses over casserole, and bake an additional 5 minutes; garnish with basil sprigs, if desired.

tomatoes, boiling water, olive oil, leek, portabella mushroom, mushrooms, garlic, orzo, fennel bulb, tomato juice, fresh basil, balsamic vinegar, paprika, pepper, vegetable cooking spray, provolone cheese, parmesan cheese, basil

Taken from www.foodgeeks.com/recipes/833 (may not work)