2 6-ounce jars marinated artichoke hearts
1 cup roasted and chopped Oregon hazelnuts
2 cups minute rice
2 cups water
2 chicken bouillon cubes
1 2-ounce jar chopped pimentos, drained
1/4 cup grated Parmesan cheese
Chopped parsley
Servings: 6
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.
Makes 4-6 servings
Servings: 6
1 cup roasted and chopped Oregon hazelnuts
2 cups minute rice
2 cups water
2 chicken bouillon cubes
1 2-ounce jar chopped pimentos, drained
1/4 cup grated Parmesan cheese
Chopped parsley
Servings: 6
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.
Makes 4-6 servings
Servings: 6
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