*  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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