Antipasto rice
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Antipasto rice
  Antipasto    Rice    Vegetables  
Last updated 6/12/2012 1:04:07 AM. Recipe ID 28436. Report a problem with this recipe.
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      Title: Antipasto rice
 Categories: Sun-dried, Rice, Vegetables, Wrv
      Yield: 8 Servings
           -Waldine Van Geffen VGHC42A
  1 1/2 c  Water
    1/2 c  Tomato juice
      1 c  Rice; uncooked
      1 ts Dried basil leavees
      1 ts Dried oregano leaves
    1/2 ts Salt; optional
     14 oz Can artichoke hearts; drain,
    1/2 c  Oil-pk tomatoes; drain, chop
  2 1/4 oz Can sliced rips olives;drain
      2 tb Parsley; chopped
      2 tb Lemon juice
    1/2 ts Ground black pepper
      2 tb 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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Recipe ID 28436 (Apr 03, 2005)

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