I have made this so many times, its so delicious! Whenever my sister comes for a visit I always make something that I have never tried because she loves the surprise. I found this recipe yet again in a Bon Appetit mag. She's coming down again next week and the recipes have been flying, I'm going to try so many from KitchenLink!

(By the way, the Tuna Melt is sooo worth the printer paper! :)Looking forward to the fish stir fry!)

Orzo Pilaf with Mushrooms, Leeks and Sundried Tomatoes

From: Bon Appetit

Cooking spray
1 1/2 cups canned low-salt chicken broth
1/3 cup chopped sun-dried tomatoes (not packed in oil)1 tablespoon olive oil
12 ounces portobello mushrooms, stemmed, diced
3 cups sliced leeks (white & pale green parts only)
1 tablespoon chopped garlic
4 cups freshly cooked orzo (rice shaped pasta; about 1 1/3 cups uncooked)
1/4 cup chopped fresh basil or 1 tablespoon dried
2 tablespoons balsamic vinegar

Preheat oven to 350 Spray a 8x8x2 glass baking dish with cooking spray. Bring broth and tomatoes just to a boil in a heavy small saucepan. Remove from heat; let stand 10 minutes.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add mushrooms, leeks and garlic. Cover skillet and cook until veggies are tender, stirring occasionally about 12 minutes. Remove from heat and mix in cooked orzo, basil, vinegar, tomatoes and broth. Season with salt & pepper. Transfer to prepared dish; cover with foil and bake until heated through, about 40 minutes. Serve hot.

Makes 8 servings.

The last time I made this was for company and we had grilled chicken and corn on the cob with poached pears and ice cream for desert. Yummy!