Antipasto Rice
"Herbs, artichoke hearts, olives, and roasted red peppers enliven ordinary white rice. Fantastic topped with freshly grated Parmesan."
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
8
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
directions
- 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.
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Reviews
-
A meal all by itself, maybe a simple chicken breast on the side. It's colorful, flavorful and filling. I used a mix of brown and white rice and fresh, rather than canned artichokes and roasted red peppers. It's a keeper.
RECIPE SUBMITTED BY
belkathy
Austin, TX
I live in Austin, TX. I completed a bachelor's degree in Communications in May 2002. I currently work for the government, but will be starting graduate school in August of 2003. I will be studying Library and Information Science. I love to write, read, and most importantly, cook.
