-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
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)
