ARTICHOKE RICE WITH OREGON HAZELNUTS
2 jars (6 oz. each) marinated artichoke hearts
2 cups water (as needed)
2 chicken bouillon cubes
1 cup Oregon hazelnuts, roasted and chopped
2 cups Minute Rice
1 (2 oz.) jar chopped pimentos, drained
1/4 cup grated parmesan cheese
chopped fresh parsley (garnish)
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.
Servings: 4
Source: Oregon Hazelnuts
2 jars (6 oz. each) marinated artichoke hearts
2 cups water (as needed)
2 chicken bouillon cubes
1 cup Oregon hazelnuts, roasted and chopped
2 cups Minute Rice
1 (2 oz.) jar chopped pimentos, drained
1/4 cup grated parmesan cheese
chopped fresh parsley (garnish)
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.
Servings: 4
Source: Oregon Hazelnuts
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