Antipasto Rice Recipe
Antipasto Rice is a quick and yummy Italian rice dish. I am sure you will enjoy the variety of taste that this Antipasto Rice dish brings you. It has got everything to 'wow' you!
Ingredients
1 3/4 cups (415 ml) water
1/2 cup (120 ml) tomato juice
1 cup (240 ml) Rice
1 tsp (5 ml) dried basil
1 tsp (5 ml) dried oregano
1/2 tsp (3 ml) salt
14-oz can (420 g) artichoke hearts, drained and quartered
7-oz jar (210 g) roasted red peppers, drained and chopped
2 1/4-oz can (68 g) sliced ripe black olives, drained
2 tbs (30 ml) snipped parsley
2 tbs (30 ml) lemon juice
1/2 tsp (3 ml) ground black pepper
2 tbs (30 ml) grated Parmesan cheese
Directions
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 minutes or until liquid is absorbed.
Stir in artichokes, red peppers, olives, parsley, lemon juice and black pepper.
Cook 5 minutes longer.
Sprinkle with cheese.
Bring to a boil.
Stir.
Reduce heat; cover and simmer 45 minutes or until liquid is absorbed.
Stir in artichokes, red peppers, olives, parsley, lemon juice and black pepper.
Cook 5 minutes longer.
Sprinkle with cheese.
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