Antipasto Rice

Name: Antipasto Rice
Ingredients: 1 1/2 cups water; 1/2 cup tomato juice; 1 cup rice uncooked; 1 teaspoon basil dried leavees; 1 teaspoon oregano dried; 1/2 teaspoon salt optional; 14 ounces artichoke hearts can, drain, quarter; 1/2 cup tomatoes oil-pk, drain, chop; 2 1/4 ounces olives can, sliced, drain; 2 tablespoons parsley leaves fresh, chopped; 2 tablespoons lemon juice; 1/2 teaspoon black pepper ground; 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

13 ingredients

7 steps

Ingredients

1 1/2 cups water
1/2 cup tomato juice
1 cup rice uncooked
1 teaspoon basil dried leavees
1 teaspoon oregano dried
1/2 teaspoon salt optional
14 ounces artichoke hearts can, drain, quarter
1/2 cup tomatoes oil-pk, drain, chop
2 1/4 ounces olives can, sliced, drain
2 tablespoons parsley leaves fresh, chopped
2 tablespoons lemon juice
1/2 teaspoon black pepper ground
2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

Directions

1

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

Bring to a boil; stir once or twice.
3

Reduce heat.
4

Cover and simmer until rice is tender and liquid is absorbed - about 15 minutes.
5

Stir in artichokes, tomatoes, olives, parsley, lemon juice and black pepper.
6

Cook 5 minutes longer or until thoroughly heated.
7

Sprinkle with cheese.