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Antipasto Salad

List of Ingredients




1 1/2 C water
1/2 C tomato juice
1 C uncooked rice
1 t dried basil leaves
1 t dried oregano leaves
1/2 t salt (optional)
1 can (14 oz.) artichoke hearts drained & quartered
1 jar (7 oz.) roasted red peppers drained & chopped
1 can (2 1/4 oz.) sliced ripe olives drained
2 T snipped parsley
2 T lemon juice
1/2 t ground black pepper
2 T grated Parmesan cheese




Recipe



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 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.