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Orzo-and-Portobello Casserole

Yield 6 servings (serving size: 1 1/3 cups)

Ingredients

  • 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 mushrooms, quartered
  • 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 or 2 teaspoons dried basil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon paprika
  • 1/8 teaspoon pepper
  • Cooking spray
  • 1 cup (4 ounces) shredded sharp provolone cheese
  • 1/4 cup grated fresh Parmesan cheese

Nutrition Information

  • calories 381
  • caloriesfromfat 24 %
  • fat 10 g
  • satfat 4.5 g
  • monofat 3.5 g
  • polyfat 0.9 g
  • protein 17 g
  • carbohydrate 57 g
  • fiber 2.7 g
  • cholesterol 16 mg
  • iron 4.8 mg
  • sodium 624 mg
  • calcium 277 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes are soft. Drain.

  3. Heat oil in a large nonstick skillet over medium heat. Add tomatoes, leek, mushrooms, and garlic; saute 2 minutes. Combine mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir well.

  4. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 25 minutes. Sprinkle with cheeses; bake an additional 5 minutes.