Antipasto Rice
29
29
Ingredients
| 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 |
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.
Related Recipes
Nutrition Facts
Serving Size 126g (4.4 oz)Amount per Serving
Calories 11614% of calories 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?
