Antipasto Rice

Cooking Instructions:

  • 1 cup water
  • 1/2 cup tomato juice
  • 1 cup uncooked Lundberg Long Grain White 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. Makes 6 servings.