*  Exported from  MasterCook  *


                              ANTIPASTO RICE

Recipe By     : Lundberg Rice booklet
Serving Size  : 8    Preparation Time :0:00
Categories    : Ellen                            Rice
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  cups          water
     1/2  cup           tomato juice
   1      cup           Lundberg Countrywild rice
   1      teaspoon      dried basil
   1      teaspoon      dried oregano
     1/2  teaspoon      salt
   1      14 oz can     artichoke hearts -- drained & quartered
   1      7oz jar       roasted red peppers -- drained and chopped
   1      2 1/4 oz can  sliced ripe black olives -- drained
   2      Tablespoons   parsley -- minced
   2      Tablespoons   lemon juice
     1/2  teaspoon      pepper
   2      Tablespoons   Parmesan cheese -- grated

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 mins. or
until liquid is abosrbed. Stir in artichokes, red peppers, olives parsley,
lemon juice, and pepper. Cook 5 mins. longer. Place in shallow casserole and
sprinkle with cheese. Warm briefly in 350 degree oven.
Also good served at room temperature.

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