Antipasto Rice Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-Waldine Van Geffen VGHC42A,
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 ounce: Can artichoke hearts, drain, quarter
1/2 cup: Oil-pk tomatoes, drain, chop
2 1/4 ounce: 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)
Source from luhu.jp
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)
Source from luhu.jp