Antipasto rice

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)

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