Antipasto Rice

Name: Antipasto Rice
Ingredients: 1 1/2 cups water; 1/2 cup tomato juice; 1 cup long grain white rice (not instant!); 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon salt (optional); 1 (14 ounce) can artichoke hearts, drained and quartered; 1 (7 ounce) jar roasted red peppers, drained and chopped; 1 (2 1/4 ounce) can sliced black olives, drained; 2 tablespoons snipped parsley; 2 tablespoons lemon juice; 1/2 teaspoon ground black pepper; 2 tablespoons grated parmesan cheese

13 ingredients

8 steps

Ingredients

1 1/2 cups water
1/2 cup tomato juice
1 cup long grain white rice (not instant!)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt (optional)
1 (14 ounce) can artichoke hearts, drained and quartered
1 (7 ounce) jar roasted red peppers, drained and chopped
1 (2 1/4 ounce) can sliced black olives, drained
2 tablespoons snipped parsley
2 tablespoons lemon juice
1/2 teaspoon ground black pepper
2 tablespoons grated parmesan cheese

Directions

1

Combine water, tomato juice, rice, basil, oregano, and salt in a 2 to 3 qt.
2

saucepan.
3

Bring to a boil, stirring once or twice.
4

Reduce heat and cover.
5

Let simmer, covered, for 15 minutes or until liquid is absorbed.
6

Add the artichokes, red peppers, olives, parsley, lemon juice, and black pepper.
7

Cook 5 minutes more, or until thoroughly heated.
8

Top with cheese.