Ingredients:

12 oz Marinated artichoke hearts
1 c Roasted & chopped hazelnuts (Oregon hazelnuts)
2 c Minute rice
2 c Water
2 Chicken bouillon cubes
2 oz Chopped pimentos, drained
1/4 c Grated parmesan cheese
Chopped parsley

Methods:

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.