Antipasto Rice

Title:
Antipasto Rice

Yield:
8 Servings

Categories:
Sun-dried,
Rice,
Vegetables




Ingredients:





          -Waldine Van Geffen VGHC42A


 1 1/2 c  Water


   1/2 c  Tomato juice


     1 c  Rice; uncooked


     1 ts Dried basil leavees


     1 ts Dried oregano leaves


   1/2 ts Salt; optional


    14 oz Can artichoke hearts; drain,


          -quarter


   1/2 c  Oil-pk tomatoes; drain, chop


 2 1/4 oz Can sliced rips olives;drain


     2 tb Parsley; chopped


     2 tb Lemon juice


   1/2 ts Ground black pepper


     2 tb 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)


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini