Antipasto Rice


Antipasto Rice 1 1/2 cups water 1/2 cup tomato juice 1 cup uncooked rice 1 teaspoon dried basil leaves 1 teaspoon dried oregano leaves 1/2 teaspoon salt (optional) 1 (14-ounce) can artichoke hearts, drained and quartered 1 (7-ounce) jar roasted red peppers, drained and chopped 1 (2 1/4-ounce) can sliced ripe olives, drained 2 tablespoons chopped fresh parsley 2 tablespoons lemon juice 1/2 teaspoon ground black pepper 2 tablespoons freshly grated Parmesan cheese


Combine 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, Re

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