Antipasto Rice

Recipe Ingredients

		Van geffen vghc42a
1 1/2 cups	355ml	Water
1/2 cup	118ml	Tomato juice
1 cup	160g / 5.6oz	Rice - uncooked
1 teaspoon	5ml	Dried basil leaves
1 teaspoon	5ml	Dried oregano leaves
1/2 teaspoon	2.5ml	Salt - optional
1		Artichoke hearts; drain - quarter
1/2 cup	118ml	Oil-pk tomatoes; drain - chop
1		Sliced rips olives - drain
2 tablespoons	30ml	Parsley - chopped
2 tablespoons	30ml	Lemon juice
1/2 teaspoon	2.5ml	Ground black pepper
2 tablespoons	30ml	Parmesan cheese - grated

Recipe Instructions

Source:
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. The Sonoma Dried Tomato Cookbook (wrv)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.