Email to Gail      

Recipe Categories: JaneyCanuck's HOME PAGEAPPETIZERS Bars BarsandSquares BEEF BEVERAGES BREAD BREAKFAST CAKES CANDY CASSEROLES CHINESE COOKIES DESSERTS DRESSINGS FISHandSEAFOOD Frosting LOWFAT MARINADES MEATS Microwave MUFFINS OTHER PASTA PIES PORK POULTRY PRESERVES RICE SALADS SAUCES SEAFOOD SNACKS SOUP STUFFING VEGETABLES

Antipasto Rice

Recipe Link: http://recipecircus.com/recipes/JaneyCanuck/antipastorice.htm

List of Ingredients




1 1/2 cups water
1/2 cup tomato juice
1 cup uncooked rice
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt (optional)
1 can (14 oz.) artichoke hearts drained and quar
1 jar (7 oz.) roasted red peppers drained and ch
1 can (2 1/4 oz.) sliced ripe olives drained
2 tablespoons snipped parsley
2 tablespoons lemon juice
1/2 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese





Recipe



Combine water, tomato juice, rice, basil, oregano, and salt in 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in artichokes, red peppers, olives, parsley, lemon juice and black pepper.
Cook 5 minutes longer or until thoroughly heated. Sprinkle with cheese.

Makes 8 servings.