Ingredientes para Antipasto Rice
- 1 1/2 cups water
- 1 1/2 cups tomato juice
- 1 1/2 cups uncooked long grain white rice
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1 (7 ounce) jar roasted red peppers, drained and chopped
- 1/2 cup pitted Kalamata olives, halved
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
- 1/2 cup freshly grated Parmesan cheese
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Cómo preparar Antipasto Rice
- In a 2-3 quart saucepan, combine water, tomato juice, rice, basil, oregano, and salt.
- Bring the mixture to a boil over medium-high heat, stirring once or twice.
- Reduce heat to low, cover the saucepan, and simmer for 15 minutes, or until the liquid is absorbed. Do not lift the lid during simmering.
- Stir in the drained and quartered artichoke hearts, chopped roasted red peppers, halved Kalamata olives, parsley, lemon juice, and black pepper.
- Cook for an additional 5 minutes, or until heated through and the flavors have melded.
- Remove from heat and let stand, covered, for 2 minutes.
- Fluff the rice with a fork and serve immediately, topped generously with freshly grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
4g
Fat
2g
Carbs
8g
