Orzo with Leek and Tomato Sauce

8 oz. leeks (225g), trimmed and sliced
4 oz. orzo (100g)
1 - can (14 oz.) chopped tomatoes
1 - garlic clove, crushed
1 T olive oil
1 T red wine
1 T lemon juice
1 T tomato puree
1 t coriander seeds, crushed
1/2 t dried thyme
0 - black pepper

Fry the leek and garlic in the oil for 10 minutes in a large pan, stirring occasionally. Add the chopped tomatoes, wine, tomato puree, coriander, and thyme, and season with black pepper. Stir well and bring to a boil. Cover and simmer, stirring occasionally, for 10 minutes. Meanwhile cook the orzo until just tender, then drain and add to the sauce. Mix thoroughly and serve.

From A Vegan Taste of Greece