Antipasto Rice Recipe
Recipe Ingredients
1 1/2 cup water
1/2 cup tomato juice
1 cup rice, uncooked
1 tsp dried basil leavees
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
Recipe Preparation
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)
Servings: 8
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Antipasto Rice Recipe - Recipes 4u
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