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Antipasto Rice

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Submitted by gramakat

YIELD

8 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 ½ 355
CUPS ML WATER
½ 118
CUP ML TOMATO JUICE
1 237
CUP ML RICE
uncooked
1 5
TEASPOON ML BASIL
dried leavees *
1 5
TEASPOON ML OREGANO
dried
½ 2.5
TEASPOON ML SALT
optional
14 404.6
OUNCES ML/G ARTICHOKE HEARTS
can, drain, quarter
½ 118
CUP ML TOMATOES
oil-pk, drain, chop
2 ¼ 65
OUNCES ML/G OLIVES
can, sliced, drain
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped
2 3E+1
TABLESPOONS ML LEMON JUICE
½ 2.5
TEASPOON ML BLACK PEPPER
ground
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
grated

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 116 14% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 311mg 13%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 15%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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