Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | -Waldine Van Geffen VGHC42A |
1½ cup | Water |
½ cup | Tomato juice |
1 cup | Rice; uncooked |
1 teaspoon | Dried basil leavees |
1 teaspoon | Dried oregano leaves |
½ teaspoon | Salt; optional |
14 ounces | Can artichoke hearts; drain, quarter |
½ cup | Oil-pk tomatoes; drain, chop |
2¼ ounce | Can sliced rips olives;drain |
2 tablespoons | Parsley; chopped |
2 tablespoons | Lemon juice |
½ teaspoon | Ground black pepper |
2 tablespoons | Parmesan cheese; grated |
Combine water, tomato juice, rice, basil, oregano and salt in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat.
Cover and simmer until rice is tender and liquid is absorbed - about 15 minutes. Stir in artichokes, tomatoes, olives, parsley, lemon juice and black pepper. Cook 5 minutes longer or until thoroughly heated. Sprinkle with cheese. Source: The Sonoma Dried Tomato Cookbook (wrv)