Artichoke Rice With Oregon Hazelnuts Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: Marinated artichoke hearts,
1 cup: Roasted & chopped hazelnuts, Oregon hazelnuts
2 cup: Minute rice,
2 cup: Water,
2: Chicken bouillon cubes,
2 ounce: Chopped pimentos, drained
1/4 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
Source from luhu.jp
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
Source from luhu.jp