Antipasto Rice

                                                                   Antipasto Rice

Antipasto Rice

Yield: 8 Servings
1 1/2 c Water
1/2 c Tomato juice
1 c Uncooked rice
1 t Dried basil leaves
1 t Dried oregano leaves
1/2 t Salt; optional
1 cn Artichoke hearts;
- drained & quartered (14
- oz.)
1 Jars Roasted red peppers;
- dr d and chopped (7 oz.)
1 cn Sliced ripe olives;
- (2-1/4 oz.)
2 T Fresh parsley; snipped
2 T Lemon juice
1/2 t Ground black pepper
2 T Parmesan; grated

Antipasto Rice

Calories per serving: 131 Fat grams per serving: 1.6g Approx. Cook Time: Cholesterol per serving: 1 mg Combine water, tomato juice, rice, basil, oregano and salt in saucepan. Heat to boiling; stir once or twice. Lower heat to simmer; cover with a tight-fitting lid. Cook for 15 to 20 minutes. Stir in artichokes, red peppers, olives, parsley, lemon juice and black pepper. Cook an additional 5 minutes or until thoroughly heated. Sprinkle with cheese. Serves 8. PER SERVING: Calories: 131 Sodium: mg Cholesterol: 1 mg Fat: 1.6g Antipasto Rice