---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Antipasto Rice
 Categories: Sun-dried, Rice, Vegetables, Wrv
      Yield: 8 Servings
 
  1 1/2 c  Water
    1/2 c  Tomato juice
      1 c  Rice; uncooked
      1 ts Dried basil leaves
      1 ts Dried oregano leaves
    1/2 ts Salt (optional)
     14 oz Can artichoke hearts;
           - drain, quarter
    1/2 c  Tomatoes;
           - oil packed, drain, chop
  2 1/4 oz Can sliced ripe olives;
           -drain
      2 tb Parsley; chopped
      2 tb Lemon juice
    1/2 ts Black pepper; ground
      2 tb Parmesan cheese; grated
 
  Combine water, tomato juice, rice, basil, oregano, and salt in a 2
  to 3 qt 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.

  Recipe FROM: The Sonoma Dried Tomato Cookbook

  Posted by: Waldine Van Geffen (VGHC42A)
 
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