Antipasto Rice

Antipasto Rice

1 1/2 cup water
1/2 cup tomato juice
1 cup rice; uncooked
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt; optional
14 oz can artichoke hearts; drained and quartered
1/2 cup oil-packed tomatoes; drained and chopped
2 1/4 oz can sliced rips olives; drained
2 tablespoon parsley; chopped
2 tablespoon lemon juice
1/2 teaspoon ground black pepper
2 tablespoon 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.

About this Author

GardenGuides.com