Orzo & Portabella Casserole |
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Prep Time: 15 Minutes Cook Time: 32 Minutes |
Ready In: 47 Minutes Servings: 6 |
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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:
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.
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