ANTIPASTO RICE

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ANTIPASTO RICE

1 1/2 cups water

1/2 cup tomato juice

1 cup uncooked rice

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

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 ripe olives, drained

2 tablespoons chopped fresh parsley

2 tablespoons lemon juice

1/2 teaspoon ground black pepper

2 tablespoons grated parmesan cheese

 

 

 

 

 

 

Combine water, tomato juice, rice, basil, oregano and salt in 2- to 3-

quart saucepan. Bring to a boil; stir once or twice. Reduce heat;

cover and simmer 15 minutes or until rice is tender and liquid is

absorbed. Stir in artichokes, red peppers, olives, parsley, lemon

juice and black pepper. Cook 5 minutes longer or until thoroughly

heated. Sprinkle with cheese.

 

Yield: Makes 6 servings.

Main Ingredient: Cheese, Vegetables Nutrition Facts per serving:

Calories 176; Total Fat 2g; Dietary Fiber 1g;

Cholesterol 1mg ; Sodium 875mg ; Total Carbohydrate 35g ; Protein

6g .

 

 

Source: USA Rice Federation Newsletter

Formatted by Chupa Babi in MC: 10.10.06

 

 

Special Diets: Vegetarian, Low-Fat, Low-Cholesterol, Gluten-Free