Place rice in a rice cooker with the lemon juice; then fill with water to the two cup mark. Drain and chop the artichoke hearts and add to the cooker with two tabsp of the marinade. Stir in all the remaining ingredients, except the parsley. Cover and cook until the timer dings. Allow to rest on the warm setting without lifting the cover at least 10 mins. Just before serving, stir in the chopped fresh parsley. Garnish with the sliced black olives. Posted to FOODWINE Digest 18 Feb 97 by ALICIA GOLDMAN
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 17 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 16.7mg||1 %|
|Potassium 403.5mg||11 %|
|Total Carbohydrate 226.5g||67 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 222.3g|
|Protein 20.1g||29 %|
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Calories per serving: 1027
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