Orzo and portabella casserole

6 Servings

Ingredients

Quantity Ingredient
¼ cup Chopped sun-dried tomatoes
¼ cup Boiling water
1 tablespoon Olive oil
2 cups Leeks, sliced
2 cups Portobello mushrooms, diced
1 cup Fresh mushrooms, quartered
2 Garlic cloves
2 cups Orzo, cooked
2 cups Fennel bulbs, sliced
2 cups Tomato juice
2 tablespoons Fresh basil leaf, minced
2 tablespoons Balsamic vinegar
1 teaspoon Paprika
⅛ teaspoon Pepper
Vegetable cooking spray
4 ounces Provolone cheese, shredded
¼ cup Grated Parmesan cheese

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 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 <afn25136@...> Date: Sat, 30 Nov 1996 12:04:27 -0500

Related recipes