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.
