|12 ounces||Marinated artichoke hearts|
|1 cup||Roasted & chopped hazelnuts (Oregon hazelnuts)|
|2 cups||Minute rice|
|2||Chicken bouillon cubes|
|2 ounces||Chopped pimentos, drained|
|¼ cup||Grated parmesan cheese|
Yield: 4 to 6 servings.
Drain artichoke marinade into cup and add enough water to equal 2 cups. Add bouillon cubes and bring to a boil. Add rice and cover.
Remove from heat and let stand 5 minutes. Stir in 1 jar of the artichokes, pimentos and cheese. Spoon into serving dish, top with remaining artichokes and hazelnuts. Sprinkle with parsley.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
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