Lynne M. Giffen's Recipe

Artichoke Rice With Hazelnuts

Category: Recipes

2 6-ounce jars marinated artichoke hearts
1 cup roasted and chopped 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

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