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March 19, 2015 No Comments

Antipasto Rice


PREPARATION:

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, red peppers, olives, parsley, lemon juice and black pepper. Cook 5 minutes longer or until thoroughly heated. Sprinkle with cheese.

Meal / Course: Side Dish, Vegetarian
Cuisine Type: Italian, Mediterranean
Main Ingredient: Cheese, Vegetables
Preparation Method: Quick and Easy
Special Diets: Gluten-Free, Low-Cholesterol, Low-Fat
Servings: Makes 6 servings.
INGREDIENTS
1 1/2 cups water 1/2 cup tomato juice
1 cup uncooked basmati 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 grated parmesan cheese (recommended: Dezire)
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