Name: Antipasto Rice
Ingredients: -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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Sun-dried, Rice, Vegetables, Wrv	8	Servings

INGREDIENTS

		-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

INSTRUCTIONS

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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