---------- Recipe via Meal-Master (tm) v8.02
 
      Title: ANTIPASTO RICE
 Categories: Sun-dried, Rice, Vegetables, Wrv
      Yield: 8 servings
 
           -Waldine Van Geffen VGHC42A
  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
 
  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. Source: The Sonoma Dried Tomato Cookbook (wrv)
 
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