Arroz Huérfano (Orphan’s Rice)

Ingredients

• ¹/₃ cup pine nuts
• Pinch saffron threads (about ¹/₈ tsp.)
• 1-½ cups long-grain rice
• 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)
  • 3 Tbs. oil

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