Orphan's Rice

The name of this dish comes from the Spanish name, which loosely translated means "feast for orphans." The original recipe used white rice and saffron; we used packaged yellow rice to streamline.

Yield: Makes 6 to 8 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Stand: 10 Minutes


Ingredients

  • 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 ham
  • 1 tablespoon minced fresh parsley

Preparation

  1. 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.
  2. 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.
  3. Stir in nuts, bacon, ham, and parsley. Cover and let stand 10 minutes.
  4. Note: We like to use three different nuts for this recipe; however, feel free to use all the same variety.
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