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Orzo and Portobello Casserole



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Orzo and Portobello Casserole

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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 portobello mushroom caps
1 cup quartered [white] mushrooms
2 garlic cloves, minced
4 cups cooked orzo (about 2 cups uncooked)
2 cups thinly sliced fennel bulb (1 large)
2 cups tomato juice
2 tablespoons minced fresh basil
2 tablespoons balsamic vinegar
1 teaspoon paprika
1/8 teaspoon [freshly ground black] pepper
Cooking spray
1 cup (4 ounces) shredded Provolone cheese
1/4 cup (1 ounce) grated Parmesan cheese
Basil sprigs for garnish

Combine sun-dried tomatoes and boiling water in a small bowl; cover and
let stand 10 minutes or until the tomatoes soften. Drain.
Heat olive oil in a large nonstick skillet over medium heat. Add tomatoes, leek, mushrooms and garlic; sauté 2 minutes. Combine the mushroom mixture, orzo, fennel, tomato juice, basil, balsamic vinegar, paprika, and pepper in a large bowl; stir well. Spoon mixture into a 13 x 9-inch baking
dish coated well with cooking spray. Bake, uncovered, 25 minutes at 400
degrees F. Sprinkle Provolone and Parmesan over casserole and bake an additional 5 minutes. Garnish with basil sprigs. 6 servings.

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