---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ANTIPASTO RICE
  Categories: Sun-dried, Rice, Vegetables, Wrv
       Yield: 8 servings
  
            -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)
  
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