Orzo & Portabella Casserole

• 14 cup chopped sun-dried tomato, packed without oil
• 14 cup boiling water
• 1 tablespoon olive oil
• 2 cups sliced leeks
• 2 cups diced portabella mushroom caps
• 1 cup quartered mushroom
• 2 garlic cloves, minced
• 4 cups cooked orzo pasta (about 2 cups uncooked rice-shaped pasta)
• 2 cups thinly sliced fennel bulbs (about 1 large)
• 2 cups tomato juice
• 2 tablespoons minced fresh basil
• 2 tablespoons balsamic vinegar
• 1 teaspoon paprika
• 18 teaspoon pepper
• vegetable oil cooking spray
• 4 ounces shredded sharp provolone cheese
• 14 ounce grated fresh parmesan cheese
• basil sprig (optional)

1. Combine the tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes soften, drain.
2. Heat olive oil in large nonstick skillet over medium heat.
3. Add the tomatoes, leek, mushrooms, and garlic; saute 2 minutes.
4. Combine the mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir well.
5. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
6. Bake, uncovered, at 400 degrees for 25 minutes.
7. Sprinkle provolone and parmesan cheeses over casserole, and bake an additional 5 minutes; garnish with basil sprigs, if desired.

tomato, boiling water, olive oil, leeks, portabella mushroom, quartered mushroom, garlic, pasta, fennel bulbs, tomato juice, fresh basil, balsamic vinegar, paprika, pepper, vegetable oil cooking spray, provolone cheese, parmesan cheese, basil

Taken from www.food.com/recipe/orzo-portabella-casserole-32004 (may not work)