Instructions: In a 3-quart saucepan bring 2 quarts salted water to a boil. Add orzo and cook, stirring occasionally, according to package directions. Drain and keep warm.

In a large deep skillet heat oil over moderate heat until hot but not smoking and saute the mushrooms for 4 to 5 minutes, or until tender. Add the leeks, garlic, and tomatoes and cook until tomatoes are tender. Add the orzo and toss, breaking up any lumps. Stir in remaining ingredients and salt and pepper to taste and cook stirring until heated through, about 3 minutes.

Serves 4

Roasted Leeks:
2 leeks, white part only, cleaned, cut into 1/2 inch slices

2 tablespoons olive oil

Preheat oven to 400 degrees F. Toss leeks and oil together in a small bowl to coat evenly and transfer to a sheet of heavy duty aluminum foil and seal to enclose. Roast in the middle of oven until leeks are very tender, 30 to 40 minutes.

Makes about 1 cup.

Roasted Garlic:
1 large head of garlic, separated and unpeeled

1 tablespoon olive oil

Preheat oven to 45 degrees F. Toss garlic cloves and oil together in a small bowl to coat evenly and transfer garlic to a sheet of heavy duty aluminum foil and seal to enclose.

Roast in the middle of oven until garlic is very tender, 30 to 40 minutes. When cool enough to handle, squeeze garlic from cloves into a small bowl.

Makes about 1/4 cup
puree. Keeps in the refrigerator, covered, for 1 week.

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