Artichoke rice with oregon hazelnuts
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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