ARROZ HUERFANO (Orphan's Rice) Derived from a recipe in Fine Cooking Magazine (Oct/Nov 1999)
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2 2/3 cups chicken stock or broth Pinch saffron treads Heat the stock in a small saucepan until very hot but not boiling. Add the saffron. Turn off the heat and let sit, covered, for at least 10 minutes. 3 Tbsp. oil 1 ½ cups long-grain rice 1 Tbsp. finely minced onion 1 clove garlic, minced 3/4 tsp. salt, or to taste Heat a medium-large heavy-based pot, pan or Dutch Oven with a good lid over medium heat until hot. Pour in the oil and add the rice. Saute, stirring frequently, until a few grains just begin to brown, no more, about 3 or 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Turn the heat to high and add the saffron broth and salt. Bring to boil. Cover. Turn the heat down to very low and allow to cook for 15 minutes. Don't lift the cover. 1 ½ oz. or more bacon, after excess fat has been trimmed off. 1 ½ oz. or more finely chopped ham. In a medium skillet, fry the bacon until crisp and drain on paper towel. Chop finely. Mix into the chopped ham. 1 Tbsp. unsalted butter 3/4 cup pecan halves ½ cup slivered almonds 1/3 cup pine nuts Melt the butter in the same skillet over medium heat, add the nuts and saute, stirring frequently until the almonds turn golden brown, about 5 to 7 minutes. Watch carefully. Don't over cook. 1 Tbsp. chopped parsley Quickly stir the nuts, bacon and ham, and parsley into the rice after it has been cooking for 15 minutes. Replace the cover and remove from the heat. Let the rice steam in the covered pot for an additional 10 minutes. Serves six to eight.