Antipasto Rice

Recipe At A Glance

recipe is ready in Under 30 minutes

Ready in: Under 30 minutes ?
recipe difficulty 3/5

Difficulty: 3/5

Serves/Makes: 8

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INGREDIENTS:

1 cup water
1/2 cup tomato juice
1 cup uncooked rice *
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt (optional)
1 can (14 ounce size) artichoke hearts, drained and quartered
1 jar (7 ounce size) roasted red peppers, drained and chopped
2 tablespoons snipped parsley
2 tablespoons lemon juice
1/2 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

DIRECTIONS:

Combine water, tomato juice, rice, basil, oregano, and salt in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in artichokes, red peppers, parsley, lemon juice, and black pepper. Cook 5 minutes longer or until thoroughly heated. Sprinkle with cheese.

*Recipe based on regular-milled long grain white rice. For medium grain rice, use 1 1/4 cups water and cook for 15 minutes. For parboiled rice, use 1 3/4 cups water and cook for 20 to 25 minutes. For brown rice, use 1 3/4 cups water and cook for 45 to 50 minutes.

NUTRITION:

127 calories, 1 grams fat, 27 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.

This Antipasto Rice recipe from CDKitchen serves/makes 8

Recipe ID: 9646

SUBMITTED BY: dancersrecipes

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