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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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