Shelly's Recipe

RICE PILAF WITH RAISINS AND HAZELNUTS

Category: Rice/Risotto

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 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. Serves 4 to 6