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 Recommends That You Make This Orzo-and-Portobello Casserole Recipe From Cooking Light
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