Orzo & Portabella Casserole

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)

Instructions

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.