Return to Content

Rice Pilaf with Raisins and Hazelnuts

Rice Pilaf with Raisins and Hazelnuts
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 4 to 6.

The use of an herbed wine for plumping the raisins gives this pilaf an intriguing, distinctive taste.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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.
Updated Friday, September 28th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111