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Antipasto Rice

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

Mix water, tomato juice, rice, basil, oregano, and salt in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; 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: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice
Restriction: 
Vegetarian
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
6

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