|
Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
|
|
|
|
A deliciously easy Italian-style side dish
of long grain rice, cooked in seasoned tomato juice, with artichoke
hearts, roasted red peppers, ripe olives, lemon juice, fresh
flat-leaf parsley and garnished with freshly grated Parmesan
cheese.
Antipasto Rice
- 1 1/2 cups water
1/2 cup tomato juice
1 cup uncooked long grain 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 flat-leaf parsley
2 tablespoons lemon juice
1/2 teaspoon ground black pepper
2 tablespoons freshly 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.
Recipe provided courtesy of USA Rice Federation.
|
Recipe Reviews:
Rate and submit your comments
about this recipe below.
loading
|
|
|
|
|
