There were three leeks in my refrigerator that needed to be used and I'd just bought a pack of sun-dried tomatoes and there's always orzo in my pantry. I thumbed through the ever-growing stack of recipes sitting on my printer and found this. It comes from Joanne from Eats Well With Others.
This comes together easily by first sautéeing leeks and then cooking the orzo in a fashion similar to that when making risotto by adding broth a little at at time until the orzo is cooked. To finish, add the cooked leeks and julienned sun-dried tomatoes. I didn't use a yellow pepper and I did add one-half cup shredded parmesan at the end.
This was really delicious and would be a wonderful accompaniment to grilled chicken or pork chops. Thanks, Joanne for this great side dish!