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