Antipasto Rice
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
water
|
|
| ½ | cup |
tomato juice
|
|
| 1 | cup |
rice
uncooked |
|
| 1 | teaspoon |
basil
dried leavees |
*
|
| 1 | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
salt
optional |
|
| 14 | ounces |
artichoke hearts
can, drain, quarter |
|
| ½ | cup |
tomatoes
oil-pk, drain, chop |
|
| 2 ¼ | ounces |
olives
can, sliced, drain |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 2 | tablespoons |
lemon juice
|
|
| ½ | teaspoon |
black pepper
ground |
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
water
|
|
| 118 | ml |
tomato juice
|
|
| 237 | ml |
rice
uncooked |
|
| 5 | ml |
basil
dried leavees |
*
|
| 5 | ml |
oregano
dried |
|
| 2.5 | ml |
salt
optional |
|
| 404.6 | ml/g |
artichoke hearts
can, drain, quarter |
|
| 118 | ml |
tomatoes
oil-pk, drain, chop |
|
| 65 | ml/g |
olives
can, sliced, drain |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 3E+1 | ml |
lemon juice
|
|
| 2.5 | ml |
black pepper
ground |
|
| 3E+1 | 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.
