-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)