Southern Living OCTOBER 2004
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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