Antipasto rice
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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 |
Directions
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)