Arroz Huérfano (Orphan’s Rice)

Arroz Huérfano (Orphan’s Rice)
Photo by Martha Holmberg

Ingredients

  • 1-½ cups long-grain rice
  • Pinch saffron threads (about 1/8 tsp.)
  • 3 Tbs. oil
  • ¾ cup pecan halves
  • 2-2/3 cups homemade or low-salt chicken broth
  • 1-½ oz. finely chopped ham (about ¼ cup)
  • 1 Tbs. finely minced onion
  • + 7 more ingredients
    • 1 clove garlic, minced
    • 1 Tbs. unsalted butter
    • ½ cup blanched slivered almonds
    • 1 Tbs. finely chopped flat-leaf parsley
    • ¾ tsp. kosher salt
    • 1-½ oz. bacon (about 1 thick slice or 2 thin slices)
    • 1/3 cup pine nuts

Heat the broth in a small saucepan until very hot but not boiling, and add the saffron. Turn off the heat and let the mixture sit for at least 10 min. Heat a medium-large, heavy-based pot or Dutch oven (with a good lid) over medium heat until hot, pour in the oil, and then add the rice and sauté...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network