Recipe - Antipasto Rice

Waldine Van Geffen VGHC42A
1 One half cup Water
One half cup Tomato juice
1 cup Rice; uncooked
1 teaspoon Dried basil leavees
1 teaspoon Dried oregano leaves
One half teaspoon Salt; optional
14 ounce Can artichoke hearts; drain,
quarter
One half cup Oilpk tomatoes; drain, chop
2 One fourth ounce Can cut or sliced up rips olives;drain
2 tablespoon Parsley; chopped
2 tablespoon Lemon juice
One half teaspoon Ground black pepper
2 tablespoon Parmesan cheese; grated

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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini