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Associate.com - Share Your Recipe!

Recipe Name: Antipasto Rice Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
Waldine Van Geffen
VGHC42A
1 1/2 Cup(s) Water
1/2 Cup(s) tomato juice
1 Cup(s) Rice, uncooked
1 Teaspoon(s) Dried basil leavees
1 Teaspoon(s) Dried oregano leaves
1/2 Teaspoon(s) Salt, optional
14 Ounce(s) Can artichoke hearts, drain
quarter
1/2 Cup(s) Oil-pk tomatoes, drain chop
2 1/4 Ounce(s) Can sliced rips olives, drain
2 Tablespoon(s) Parsley, chopped
2 Tablespoon(s) Lemon Juice
1/2 Teaspoon(s) Ground black pepper
2 Tablespoon(s) Parmesan cheese, grated
Directions:
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 127
Calories From Fat: 53
Total Fat: 6.1g
Cholesterol: 21.1mg
Sodium: 334.7mg
Potassium: 141.7mg
Carbohydrates: 11.8g
Fiber: <1g
Sugar: 1.9g
Protein: 7.1g


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