-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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