Recipe: Antipasto Rice

Antipasto Rice
From the American Institute for Cancer Research
This simple recipe can provide a healthful, flavorful dish in less than 30 minutes.

1 cups water
1/2 cup tomato juice
1 cup uncooked rice*
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt (optional)
1 can (14 ounces) artichoke hearts, drained and quartered
1 jar (7 ounces) roasted red peppers, drained and chopped
2 Tbs. snipped parsley
2 Tbs. lemon juice
1/2 tsp. ground black pepper
2 Tbs. grated Parmesan cheese

Combine water, tomato juice, rice, basil, oregano, and salt in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in artichokes, red peppers, parsley, lemon juice, and black pepper. Cook 5 minutes longer or until thoroughly heated. Sprinkle with cheese.

Each of the eight servings contains 125 calories and less than 1 gram of fat.

*Recipe based on regular-milled long grain white rice. For medium grain rice, use 1 1/4 cups water and cook for 15 minutes. For parboiled rice, use 1 3/4 cups water and cook for 20 to 25 minutes. For brown rice, use 1 3/4 cups water and cook for 45 to 50 minutes.