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Orzo and Portobello Casserole

Perfectly satisfying as a vegetarian main dish...

¼ cup		chopped sun-dried tomatoes, packed without oil
¼ cup		boiling water
1 Tbs		olive oil
2 cups		sliced leek
2 cups		diced portobello mushroom caps
1 cup		mushrooms, quartered
2 cloves		garlic, 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 Tbs		minced fresh basil (or 2 tsp. dried)
2 Tbs		balsamic vinegar
1 tsp		paprika
1/8 tsp		pepper
1 cup		(4 ounces) shredded Provolone or part-skim mozzarella cheese
¼ cup		grated Parmesan cheese

1	Preheat oven to 400°F.
2	Combine tomatoes and boiling water in a bowl. Cover; let stand 10 minutes or until tomatoes are soft. Drain.
3	Heat oil in a nonstick skillet over medium-heat. Add tomatoes, leek, mushrooms and garlic; sauté 2 minutes. Combine mushroom mixture, orzo, and next 6 ingredients in a bowl; stir well. Spoon mixture into a 13x9-inch baking dish coated with cooking spray. Bake 25 minutes. Sprinkle with cheeses; bake 5 additional minutes.

Servings: 6

Yield: Serving size 1 1/3 cups

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