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Antipasto Rice
This is a great choice and a delicious and easy Italian style appetiser.
Chef Vaibhav Mahajan's Antipasto Rice recipe
Serves

- 2

Cooking Time

-25-30 min

Difficulty

- Medium

Preparation Time

- 25 min

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INGREDIENTS

  • FOR The Rice
  • 1 cup tomato sauce
  • water as required
  • salt to taste
  • Black pepper
  • FOR The Vegetables
  • 1 red bell
  • 3 to 4 tbsp Olive oil
  • 1 cup rice
  • 4 5black olives halved
  • 4 5green olives halved
  • ½ cup tinned artichokes roughly chopped
  • 2 to 3 parsley and basil leaves chopped
  • Few drops of lemon juice
  • salt to taste
  • Crushed black pepper to taste.

HOW TO PREPARE ANTIPASTO RICE

  1. 1

    Wash and soak rice.
  2. 2

    Boil water in a pot and add tomato sauce.
  3. 3

    After a while add drained rice to it.
  4. 4

    Season with salt and pepper.
  5. 5

    Heat olive oil in a saucepan, add red and yellow bell peppers and cook.
  6. 6

    Add olives, artichokes, basil and parsley, lemon juice, salt and pepper to the saucepan and mix well.
  7. 7

    Add tomato sauce flavoured rice to this mixture and mix evenly.
  8. 8

    Transfer antipasto rice to a bowl and refrigerate for a while.
  9. 9

    Serve chilled.
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