Orphan’s Rice ~
~ adapted from Southern Living ~
Melt 1 tablespoon unsalted butter in a skillet over medium heat. Add and saute 3/4 cups pecan halves, 1/2 cup slivered almonds, and 1/3 cup pine or soy nuts. Stir often, 3 minutes, until almonds are light golden brown.
In 2 tablespoons of hot oil in a large skillet, saute 1/2 of an onion and 1 finely chopped garlic clove. Cook until tender.
Add 10 ounces yellow rice and saute, stirring constantly, 1 minute. Pour in 3 cups low-sodium chicken broth. Cook rice 18 minutes, stirring occasionally, then remove from heat.
Stir in the nuts, 2 slices of bacon that is cooked and crumbled, 1/4 cup chopped Canadian bacon, and 1-2 tablespoons fresh chopped parsley. Cover for 10 minutes, then serve.
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