Antipasto Rice

Title:
Antipasto Rice

Yield:
8 Servings

Categories:
Ellen,
Rice,
Vegetarian




Ingredients:





 1 3/4 c  Water


   1/2 c  Tomato juice


     1 c  Lundberg Countrywild rice


     1 ts Dried basil


     1 ts Dried oregano


   1/2 ts Salt


     1 cn (14 oz) artichoke hearts;


          -drained & quartered


     1    Jar (7 oz) roasted red


          -peppers, drained and


          -chopped


     1 cn (2 1/4 oz) sliced ripe black


          -olives, drained


     2 tb Parsley; minced


     2 tb Lemon juice


   1/2 ts Pepper


     2 tb Parmesan cheese; grated






 Combine water, tomato juice, rice basil, oregano, and salt in a 3-quart


 saucepan. Bring to a boil. Stir. Reduce heat; cover and simmer 45 mins. or


 until liquid is abosrbed. Stir in artichokes, red peppers, olives parsley,


 lemon juice, and pepper. Cook 5 mins. longer. Place in shallow casserole


 and sprinkle with cheese. Warm briefly in 350 degree oven. Also good served


 at room temperature.


 


 Recipe by: Lundberg Rice booklet Posted to TNT - Prodigy's Recipe Exchange


 Newsletter  by Rainbow225@aol.com on Jul 18, 1997