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Antipasto Ricevegetables, rice 1 1/2 cup water 1/2 cup tomato juice 1 cup rice; uncooked 1 teaspoon dried basil leavees 1 teaspoon dried oregano leaves 1/2 teaspoon salt; optional 14 oz can artichoke hearts; drain, quarter 1/2 cup oil-pk tomatoes; drain, chop 2 1/4 oz can sliced rips olives; drain 2 tablespoon parsley; chopped 2 tablespoon lemon juice 1/2 teaspoon ground black pepper 2 tablespoon parmesan cheese; grated 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. Source: The Sonoma Dried Tomato Cookbook (wrv)
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