Artichoke rice with oregon hazelnuts
Yield: 4 Servings
Ingredients:
- 12 oz Marinated artichoke hearts
- 1 c Roasted & chopped hazelnuts -(Oregon hazelnuts)
- 2 c Minute rice
- 2 c Water
- 2 Chicken bouillon cubes
- 2 oz Chopped pimentos drained
- 1/4 c Grated parmesan cheese
Instructions:
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
