Antipasto Rice

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Title: Antipasto Rice
Yield: 8 Servings
Categories: Sun-dried, Rice, Vegetables


-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,
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)

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