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Antipasto rice
ANTIPASTO RICE
Recipe By : Lundberg Rice booklet
Serving Size : 8 Preparation Time :0:00
Categories : Ellen Rice
Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 3/4 cups water
1/2 cup tomato juice
1 cup Lundberg Countrywild rice
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1 14 oz can artichoke hearts -- drained & quartered
1 7oz jar roasted red peppers -- drained and chopped
1 2 1/4 oz can sliced ripe black olives -- drained
2 Tablespoons parsley -- minced
2 Tablespoons lemon juice
1/2 teaspoon pepper
2 Tablespoons Parmesan cheese -- grated
Combine water, tomato juice, rice basil, oregano, and salt in a 3-quart
saucepan. Bring to a boil. Stir. Reduce heat; cover and simmer 45 mins. or
until liquid is abosrbed. Stir in artichokes, red peppers, olives parsley,
lemon juice, and pepper. Cook 5 mins. longer. Place in shallow casserole and
sprinkle with cheese. Warm briefly in 350 degree oven.
Also good served at room temperature.
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| Free recipe:
Antipasto rice
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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