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artichoke rice with oregon hazelnuts

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, C
MineralsFluorine, Chromium, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 12 ounces Marinated artichoke hearts

  2. 1 cup Roasted & chopped hazelnuts (Oregon hazelnuts)

  3. 2 cups Minute rice

  4. 2 cups Water

  5. 2 Chicken bouillon cubes

  6. 2 ounces Chopped pimentos, drained

  7. cup Grated parmesan cheese

  8. Chopped parsley

Instructions Jump to Ingredients ↑

  1. Yield: 4 to 6 servings.

  2. 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.

  3. 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.

  4. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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