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Ingredients: 2 tb Parmesan cheese; grated 1/2 ts Ground black pepper 2 tb Lemon juice 2 tb Parsley; chopped 2 1/4 oz Can sliced rips olives;drain 1/2 c Oil-pk tomatoes; drain, chop -quarter 14 oz Can artichoke hearts; drain, 1/2 ts Salt; optional 1 ts Dried oregano leaves 1 ts Dried basil leaves 1 c Rice; uncooked 1/2 c Tomato juice 1 1/2 c Water Method: 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. Serves: 8 |
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