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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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 3 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.3mg||0 %|
|Sodium 49mg||2 %|
|Potassium 83.3mg||2 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 23.6g|
|Protein 2.2g||3 %|
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Calories per serving: 108
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