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Antipasto Rice Recipe
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To make Antipasto Rice for 8 you will need
Ingredients
| 1 1/2 | cups | Water | | 1/2 | cups | Tomato juice | | 1 | cup | Rice; uncooked | | 1 | teaspoon | Dried basil leavees | | 1 | teaspoon | Dried oregano leaves | | 1/2 | teaspoons | Salt; optional | | 14 | ounces | Can artichoke hearts; drain, quarter | | 1/2 | cups | Oil-pk tomatoes; drain, chop | | 2 1/4 | ounces | Can sliced rips olives;drain | | 2 | tablespoons | Parsley; chopped | | 2 | tablespoons | Lemon juice | | 1/2 | teaspoons | Ground black pepper | | 2 | tablespoons | Parmesan cheese; grated |
Instructions
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.
Source: The Sonoma Dried Tomato Cookbook (wrv)
Enjoy your Antipasto Rice
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Sun 29 Jun 2008
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