ANTIPASTO RICE

Antipasto Rice image

Herbs, artichoke hearts, olives, and roasted red peppers enliven ordinary white rice. Fantastic topped with freshly grated Parmesan.

Provided by belkathy

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups water
1/2 cup tomato juice
1 cup long grain white rice (not instant!)
1 teaspoon dried basil
1 teaspoon dried oregano
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 black olives, drained
2 tablespoons snipped parsley
2 tablespoons lemon juice
1/2 teaspoon ground black pepper
2 tablespoons grated parmesan cheese

Steps:

Combine water, tomato juice, rice, basil, oregano, and salt in a 2 to 3 qt.
saucepan.
Bring to a boil, stirring once or twice.
Reduce heat and cover.
Let simmer, covered, for 15 minutes or until liquid is absorbed.
Add the artichokes, red peppers, olives, parsley, lemon juice, and black pepper.
Cook 5 minutes more, or until thoroughly heated.
Top with cheese.

Nutrition Facts : Calories 133.1, Fat 1.6, SaturatedFat 0.4, Cholesterol 1.1, Sodium 636.1, Carbohydrate 26.8, Fiber 3.8, Sugar 1.2, Protein 4.3

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