Recipe - Orzo-And-Portabella Casserole

One fourth cup Chopped sundried tomatoes;
packed without oil
One fourth cup Boiling water
1 tablespoon Olive oil
2 cup Sliced leek
2 cup Diced portabella mushroom
caps
1 cup Quartered mushrooms
2 Garlic cloves; minced
4 cup Cooked orzo; (about 2 cups
; uncooked
; riceshaped pasta)
2 cup Thinly cut or sliced up fennel bulb;
(about 1 large)
2 cup Tomato juice
2 tablespoon Minced fresh basil
2 tablespoon Balsamic vinegar
1 teaspoon Paprika
1/8 teaspoon Pepper
Vegetable cooking spray
1 cup Shredded sharp provolone
cheese; (4 ounces)
One fourth cup Grated fresh Parmesan
cheese; (1 ounce)
Basil sprigs; (optional)

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.

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 9inch 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. S: 6