1) In a medium pot, boil the water. Once boiling, stir in the orzo, salt and pepper. Cook the orzo until al dente. Drain and return orzo to pot.
2) In a skillet, fry the onion, leeks and mushrooms until the onions have softened. Add the vegetables and the canned tomatoes to the orzo. On low heat, bring to a simmer. Cook for about five minutes, stirring often. Remove from heat and stir in basil.
Source of recipe: Inspired by a recipe that I lost a while ago and modified to fit what I had in the fridge that was about to expire.