Artichoke Rice with Oregon Hazelnuts

Artichoke Rice with Oregon Hazelnuts

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

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