Antipasto Rice

Antipasto Rice Recipe brought to you by Recipe Ideas

1 1/2 cup water
1/2 cup tomato juice
1 cup rice, uncooked
1 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt, optional
14 oz can artichoke hearts, drain, quarter
1/2 cup oil-pk tomatoes, drain, chop
2 1/4 oz can sliced rips olives, drain
2 tbsp parsley, chopped
2 tbsp lemon juice
1/2 tsp ground black pepper
2 tbsp 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


Servings: 8 servings