Artichoke rice with oregon hazelnuts

Yield: 4 Servings

Measure Ingredient
12 ounces Marinated artichoke hearts
1 cup Roasted & chopped hazelnuts (Oregon hazelnuts)
2 cups Minute rice
2 cups Water
2 Chicken bouillon cubes
2 ounces Chopped pimentos, drained
¼ cup Grated parmesan cheese
Chopped parsley

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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