Mediterranean Rice

November 24, 2012 By: Megabeth Category: Side Dishes Print This Post Print This Post

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You can make plain rice any day of the week, but with a few extra items (many you probably already have in your pantry) you can take an ordinary side-dish and turn it into something a bit more interesting.

Cooking the rice in tomato juice adds a deep flavor to the base of this recipe. Add to that the salty capers and robust sun-dried tomatoes so it takes on a lighter note. And, finally, who can resist the taste of an artichoke heart, which rounds out this dish.

Mediterranean Rice

Summary: A flavorful vegetarian rice dish with an Italian flair.

By: Megabeth

Ingredients

  • 1 1/2 cups water
  • 1/2 cup tomato juice
  • 1 cup rice
  • 1 14 oz can artichoke hearts, drained and quartered
  • 2 Tablespoons marinated sun-dried tomatoes, chopped
  • 1/4 cup black olives, drained and chopped
  • 2 Tablespoons capers
  • 2 Tablespoons fresh parsley, chopped
  • 1 Tablespoon pine nuts
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 Tablespoons lemon juice
  • salt and freshly ground pepper to taste
  • freshly grated Parmesan cheese

Instructions

Bring water and tomato juice to a boil.
Add rice, cover and reduce to a simmer.
Cook for about 15 – 20 minutes, until rice is done.

Add artichoke hearts, olive, capers, basil, oregano, lemon juice and salt and pepper.
Stir to combine.
Serve warm with freshly grated Parmesan cheese on top.

Variations

Add roasted peppers into the mixture for additional flavor.

Preparation time: 5 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegetarian

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