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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

Description

MyRecipes