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Antipasto rice

Yield: 8 Servings -Wa

Ingredients:

• 1 1/2 c Water
• 1/2 c Tomato juice
• 1 c Rice; uncooked
• 1 ts Dried basil leavees
• 1 ts Dried oregano leaves
• 1/2 ts Salt; optional
• 14 oz Can artichoke hearts; drain -quarter
• 1/2 c Oil-pk tomatoes; drain chop
• 2 1/4 oz Can sliced rips olives;drain
• 2 tb Parsley; chopped
• 2 tb Lemon juice
• 1/2 ts Ground black pepper
• 2 tb Parmesan cheese; grated

Instructions:

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)

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