Antipasto Rice Recipe


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Antipasto Rice Recipe from Recipes 4U

 

Antipasto Rice Recipe

Recipe Ingredients

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

Recipe Preparation

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

 

 

 

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Antipasto Rice Recipe - Recipes 4u

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This Antipasto Rice Recipe is one of our Vegetable Recipes, which came to us from visitor submissions and `free to use` sources. Of course, as there are more than 50,000 recipes it is not possible to prepare every recipe, so please take care, and double check everything before cooking that special meal and don`t trust the information implicitly. If a recipe appears to be wrong, please let us know.


 

Antipasto Rice Recipe

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