Title: Orzo-And-Portabella Casserole
Categories: 1995
Yield: 6 servings

1/4 c Chopped sun-dried tomatoes;
-packed without oil
1/4 c Boiling water
1 tb Olive oil
2 c Sliced leek
2 c Diced portabella mushroom
-caps
1 c Quartered mushrooms
2 Garlic cloves; minced
4 c Cooked orzo; (about 2 cups
; uncooked
; rice-shaped pasta)
2 c Thinly sliced fennel bulb;
-(about 1 large)
2 c Tomato juice
2 tb Minced fresh basil
2 tb Balsamic vinegar
1 ts Paprika
1/8 ts Pepper
Vegetable cooking spray
1 c Shredded sharp provolone
-cheese; (4 ounces)
1/4 c Grated fresh Parmesan
-cheese; (1 ounce)
Basil sprigs; (optional)

The portabella mushrooms lend a rich, smoky taste to this dish, but
virtually any kind of mushroom can be substituted. Be sure not to add the
cheese until the last 5 minutes of cooking time.

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

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
Parmesan cheeses over casserole, and bake an additional 5 minutes; garnish
with basil sprigs, if desired. S: 6 servings (serving size: 1-1/3 cups).

Nutritional Information: CALORIES 381 (24% from fat); PROTEIN 17g; FAT 10g
(sat 4.5g, mono 3.5g, poly 0.9g); CARB 57g; FIBER 2.7g; CHOL 16mg; IRON
4.8mg; SODIUM 624mg; CALC 277mg

SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 192

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