Orzo and Portabella Casserole
rec.food.recipes/rosasharn (1999)
Yield: 6 servings (serving size: 1 1/3 cups)

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.

1/4 cup chopped sun-dried tomatoes, packed without oil
1/4 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
1/8 teaspoon pepper
Vegetable cooking spray
1 cup (4 ounces) shredded sharp provolone cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
Basil sprigs (optional)

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.