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  Recipe Home » Misc » Antipasto Rice
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  Antipasto Rice
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 161
Ingredients:
-Waldine Van Geffen VGHC42A
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
Instructions:
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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