1 tablespoon olive oil 12 ounces portobello mushrooms, stemmed, diced 3 cups sliced leeks (white and pale green parts only) 1 tablespoon chopped garlic 4 cups freshly cooked orzo (rice-shaped pasta; about 1 1/3 cups uncooked) 1/4 cup chopped fresh basil or 1 tablespoon dried 2 tablespoons balsamic vinegar Preheat oven to 350°F. Spray 8 x 8 x 2-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. Makes 8 servings