Melt butter in a skillet over medium heat. Add pecan halves, almonds, and pine nuts, and saute, stirring often, 3 minutes or until almonds are light golden brown.
Sauté onion and garlic in hot oil in a saucepan over medium-high heat 5 minutes or until tender. Add rice, and sauté, stirring constantly, 1 minute. Add broth, and cook rice 18 minutes. Remove from heat.
Stir in nuts, bacon, ham, and parsley. Cover and let stand 10 minutes.
Note: We like to use three different nuts for this recipe; however, feel free to use all the same variety.