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Antipasto Rice

Healthycooking's picture
Ingredients
  Water 1 1⁄2 Cup (24 tbs)
  Tomato juice 1⁄2 Cup (8 tbs)
  Uncooked rice 1 Cup (16 tbs)
  Dried basil leaves 1 Teaspoon, crushed
  Oregano leaves 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Canned artichoke hearts 14 Ounce, drained and quartered (1 Can)
  Roasted red peppers 7 Ounce, drained and chopped
  Canned sliced ripe olives 2 1⁄4 Ounce, drained (1 Can)
  Snipped parsley 2 Tablespoon
  Lemon juice 2 Tablespoon
  Ground black pepper 1⁄2 Teaspoon
  Grated parmesan cheese 2 Tablespoon
Directions

Combine water, tomato juice, rice, basil, oregano, and salt in 2- to 3-quart saucepan.
Bring to a boil; stir once or twice.
Reduce heat to low; 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.
Garnish as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Rice

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