Antipasto Rice



INGREDIENTS:

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, quarter

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

DIRECTIONS:

1. 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.



Antipasto Rice