Orzo & Portabella Casserole

Name: Orzo & Portabella Casserole
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 6 serving(s)
Ingredients: 1/4 cup chopped sun-dried tomato, packed without oil; 1/4 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; 1/8 teaspoon pepper; vegetable oil cooking spray; 4 ounces shredded sharp provolone cheese; 1/4 ounce grated fresh parmesan cheese; basil sprig (optional)

Submitted by Dancer

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Ready In:: 47mins
Ingredients:: 18
Serves:: 6

ingredients

¹⁄₄ cup chopped sun-dried tomato, packed without oil
¹⁄₄ 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
¹⁄₈ teaspoon pepper
vegetable oil cooking spray
4 ounces shredded sharp provolone cheese
¹⁄₄ ounce grated fresh parmesan cheese
basil sprig (optional)

directions

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.