Antipasto Rice

Categories: Ellen | Rice | Vegetarian

Serves: 8 Servings

Ingredients:

1 3/4 c Water
1/2 c Tomato juice
1 c Lundberg Countrywild rice
1 ts Dried basil
1 ts Dried oregano
1/2 ts Salt
1 cn (14 oz) artichoke hearts;
-drained & quartered
1 Jar (7 oz) roasted red
-peppers, drained and
-chopped
1 cn (2 1/4 oz) sliced ripe black
-olives, drained
2 tb Parsley; minced
2 tb Lemon juice
1/2 ts Pepper
2 tb Parmesan cheese; grated

Instructions:
Combine water, tomato juice, rice basil, oregano, and salt in a 3-quart
saucepan. Bring to a boil. Stir. Reduce heat; cover and simmer 45 mins. or
until liquid is abosrbed. Stir in artichokes, red peppers, olives parsley,
lemon juice, and pepper. Cook 5 mins. longer. Place in shallow casserole
and sprinkle with cheese. Warm briefly in 350 degree oven. Also good served
at room temperature.

Recipe by: Lundberg Rice booklet Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Rainbow225@aol.com on Jul 18, 1997

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