Title: Orzo and Portabella Casserole
Categories: Vegetarian, Cooking lig, Pasta
Yield: 6 Servings

1/4 c Chopped sun-dried tomatoes
1/4 c Boiling water
1 tb Olive oil
2 c Leeks, sliced
2 c Portobello mushrooms, diced
1 c Fresh mushrooms, quartered
2 Garlic cloves
2 c Orzo, cooked
2 c Fennel bulbs, sliced
2 c Tomato juice
2 tb Fresh basil leaf, minced
2 tb Balsamic vinegar
1 ts Paprika
1/8 ts Pepper
Vegetable cooking spray
4 oz Provolone cheese, shredded
1/4 c Grated Parmesan cheese

~Combine the tomatoes and boiling water in a small bowl; cover and let
stand 10 minutes or until tomatoes soften. Drain -Heat olive oil in a large
nonstick skillet over medium heat. Add the tomatoes, leek, mushrooms and
garlic; saute 2 minutes. Combine the mushrooms mixture, orzo and next 6
ingredients (orzo through pepper) in a large bowl; set aside. -Spoon
mixture into a 13 x 9 inch baking dish coated with cooking spray. Bake,
uncovered at 400 degrees for 25 minutes. Sprinkle provolone and parmesean
cheeses over casserole, and bake an additional 5 minutes.
Posted to Digest eat-lf.v096.n233

Recipe by: Cooking Light Magazine

From: Katherine Rodman

Date: Sat, 30 Nov 1996 12:04:27 -0500