Shelly's Recipe

ANTIPASTO RICE

Category: Rice/Risotto

1 1/2 cups water
1/2 cup tomato juice
1 cup uncooked rice
1 tsp dried basil and oregano leaves
1/2 tsp salt
1 (14 oz) can artichoke hearts, drained and quartered
1/2 cup sun-dried tomatoes, packed in oil and chopped
2 1/4 oz can sliced ripe olives, drained
2 tbsp chopped parsley and lemon juice
1/2 tsp pepper
Grated parmesan cheese

Combine first 6 ingredients in a saucepan. Bring to a boil; stir once or twice and reduce heat. Cover and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir in remaining ingredients and sprinkle with cheese over top.