1 1/2 cup water
1/2 cup tomato juice
1 cup rice, uncooked
1 tsp dried basil leavees
1 tsp dried oregano leaves
1/2 tsp salt, optional
14 oz can artichoke hearts, drain, quarter
1/2 cup oil-pk tomatoes, drain, chop
2 1/4 oz can sliced rips olives, drain
2 tbsp parsley, chopped
2 tbsp lemon juice
1/2 tsp ground black pepper
2 tbsp parmesan cheese, grated
Directions
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)
Servings: 8 servings
Antipasto Rice Recipe brought to you by Recipe Ideas
Categories: Appetizer; Rice; Vegetable
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Written recipes as a concept can be tracked way back into antiquity, at least as far into history as pharonic Egypt, and maybe even further. Having said that, in the main part, these ancient cookbooks were just simple hieroglyphic recipes for preparing meals.
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We hope you enjoy this Antipasto Rice recipe.
