Orzo-and-portabella casserole

6 servings

Ingredients

Quantity Ingredient
¼ cup Chopped sun-dried tomatoes; packed without oil
¼ cup Boiling water
1 tablespoon Olive oil
2 cups Sliced leek
2 cups Diced portabella mushroom caps
1 cup Quartered mushrooms
2 Garlic cloves; minced
4 cups Cooked orzo; (about 2 cups
; uncooked
; rice-shaped pasta)
2 cups Thinly sliced fennel bulb; (about 1 large)
2 cups Tomato juice
2 tablespoons Minced fresh basil
2 tablespoons Balsamic vinegar
1 teaspoon Paprika
⅛ teaspoon Pepper
Vegetable cooking spray
1 cup Shredded sharp provolone cheese; (4 ounces)
¼ cup Grated fresh Parmesan cheese; (1 ounce)
Basil sprigs; (optional)

Directions

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: 1-⅓ 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 Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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