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Orzo pilaf with mushrooms, leeks and sun-dried tomatoes

Nonstick vegetable oil spray
1 1/2 cups broth
1/3 cup chopped sun-dried tomatoes, not packed in oil
1 Tbs oilve oil
12 oz portobello mushrooms, stemmed, diced (or regular button mushrooms)
3 cups sliced leeks (white and pale green parts only)
1 Tbs chopped garlic
4 cups freshly-cooked orzo (about 1-1/3 cups uncooked)
1/4 cup chopped fresh basil, or 1 Tbs dried
2 Tbs balsamic vinegar

Preheat oven to 350 degrees. Spray 8x8x2 inch glass baking dish
with nonstick spray. Bring broth and tomatoes just to boil in
heavy small saucepan. Remove from heat; let stand 10 minutes.
Meanwhile, heat oil in large nonstick skillet over medium heat.
Add mushrooms, leeks, and garlic. Cover skillet and cook until
vegetables are tender, stirring occasionally, about 12 minutes.
Remove from heat. Mix in cooked orzo, basil, vinegar, tomatoes
and broth. Season with salt and pepper. Transfer to prepared
dish; cover with foil. Bake pilaf until heated through, about 40
minutes. Serve hot.

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