Orzo-and-Portobello Casserole

By Lv2Cook

Ingredients

• 1/4 cup chopped sun-dried tomatoes packed without oil
• 1/4 cup boiling water
• 1 tablespoon olive oil
• 2 cups sliced leek
• 2 cups diced portobello mushroom caps
• 1 cup mushrooms quartered
• 2 garlic cloves minced
• 4 cups cooked orzo (about 2 cups uncooked rice-shaped pasta)
• 2 cups thinly sliced fennel bulb (about 1 large)
• 2 cups tomato juice
• 2 tablespoons minced fresh basil
• OR
• 2 teaspoons dried basil
• 2 tablespoons balsamic vinegar
• 1 teaspoon paprika
• 1/8 teaspoon pepper
• Cooking spray
• 1 cup (4 ounces) shredded sharp Provolone cheese
• 1/4 cup grated fresh Parmesan cheese

Details

Servings 1

Preparation

Step 1

Preheat oven to 400º.

Combine tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes are soft. Drain.

Heat oil in a large nonstick skillet over medium heat. Add tomatoes, leek, mushrooms, and garlic; sauté 2 minutes. Combine mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir well.

Spoon mixture into a 13 × 9-inch baking dish coated with cooking spray. Bake at 400º for 25 minutes. Sprinkle with cheeses; bake an additional 5 minutes.

Serving Size: 1 1/3 cups