The use of an herbed wine for plumping the raisins gives this pilaf an intriguing, distinctive taste.
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
In a medium-sized ovenproof saucepan, saute rice in butter until translucent. Add broth and bring to boil. Cover pot with 2 paper towels and cover tightly with lid. Bake at 375 degrees F for 20 minutes. Remove lid and toweling, and fluff rice with fork. Add nuts and raisins, and any remaining port if desired. This pilaf can be kept warm over hot water until ready to serve.