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Antipasto Rice Recipe
|Water||1 1⁄2 Cup (24 tbs)|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Uncooked rice||1 Cup (16 tbs)|
|Dried basil leaves||1 Teaspoon, crushed|
|Oregano leaves||1 Teaspoon, crushed|
|Canned artichoke hearts||14 Ounce, drained and quartered (1 Can)|
|Roasted red peppers||7 Ounce, drained and chopped|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Snipped parsley||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Ground black pepper||1⁄2 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 1184 Calories from Fat 142
% Daily Value*
Total Fat 17 g25.5%
Saturated Fat 6.3 g31.6%
Trans Fat 0 g
Cholesterol 26.4 mg
Sodium 3130.3 mg130.4%
Total Carbohydrates 219 g72.9%
Dietary Fiber 32 g128.1%
Sugars 16.1 g
Protein 45 g89.6%
Vitamin A 244.7% Vitamin C 407.1%
Calcium 82.1% Iron 93.9%
*Based on a 2000 Calorie diet
Bring to a boil; stir once or twice.
Reduce heat to low; 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.
Garnish as desired.