12 oz marinated artichoke hearts
1 cup roasted & chopped hazelnuts (oregon, hazelnuts)
2 cup minute rice
2 cup water
2 chicken bouillon cubes
2 oz chopped pimentos, drained
1/4 cup grated parmesan cheese
1 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
Servings: 4 servings
Artichoke Rice With Oregon Hazelnuts Recipe brought to you by Recipe Ideas
Categories: Nut; Rice; Vegetable
The History of Recipes
We are able to read the history of `recipes` back into the far past, certainly as far back into recorded history as pharonic Egypt, and possibly even further than that. In practice though, in the main part, these ancient recipes were just basic hieroglyphic or cunieform instructions for preparing meals.
Closer to modern times, we have a couple of cookery books which were published in the 1300s : one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian food that is popular today, but rather accounts of the types of food on the menus of the rich and powerful of those days. By the time we get to the twentieth century, cooking publications were highly popular mostly as a result of increased literacy, leisure time and being a little richer. |
We hope you enjoy this Artichoke Rice With Oregon Hazelnuts recipe.
