Rice Pilaf with Raisins and Hazelnuts
Yield: Serves 4 to 6.
The use of an herbed wine for plumping the raisins gives this pilaf an intriguing, distinctive taste.
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- 1 cup rice (wild rice is best, if available)
- 1/3 cup butter
- 2 cups beef broth
- 1/4 cup coarsely chopped hazelnuts
- 1/4 cup raisins, plumped in port wine, lightly seasoned with turmeric, to cover