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Orphan's Rice

Orphan's Rice

Southern Living OCTOBER 2004

  • Yield: Makes 6 to 8 servings
  • Cook time: 30 Minutes
  • Prep time: 10 Minutes
  • Stand: 10 Minutes


  • 1 tablespoon butter
  • 3/4 cup pecan halves
  • 1/2 cup slivered almonds
  • 1/3 cup pine nuts
  • 1/2 small onion, minced
  • 1 garlic clove, minced
  • 2 tablespoons vegetable oil
  • 1 (10-ounce) package yellow rice
  • 3 cups low-sodium chicken broth
  • 2 bacon slices, cooked and crumbled
  • 1/4 cup finely chopped cooked ham
  • 1 tablespoon minced fresh parsley


Melt butter in a skillet over medium heat. Add 3/4 cup pecan halves, 1/2 cup slivered almonds, and 1/3 cup pine nuts, and cook, stirring often, 3 minutes or until almonds are light golden brown. Set aside.

Sauté minced onion and garlic in hot vegetable oil in a saucepan over medium-high heat 5 minutes or until onion is tender. Add yellow rice, and sauté, stirring constantly, 1 minute. Add chicken broth, cover, and cook 18 minutes. Remove saucepan from heat.

Stir in nuts, crumbled bacon, chopped ham, and fresh parsley. Cover and let stand 10 minutes. Serve immediately.


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Orphan's Rice Recipe