1. Sauté dry rice in butter (4 tablespoons) until translucent. (don't burn!) Add the celery, garlic, onion and turmeric powder. Mix well in pan. Cook for a couple of minutes, take of the stove and add the chicken broth, raisins and nuts. 2. Bring the whole thing to a boil, then turn down to simmer, tightly cover and simmer for about 20 minutes. Let rice cool down, then fluff with a fork. 3. Break egg into small dish, mix with a fork and add about 4 tablespoons melted butter along with the wine. Mix this into the rice. . . . . that's it.

Enjoy. . .RubyDAKODA , Louise King, La Jolla, C Recipe By : RUBYdakoda From: Cuponquen@aol.Com Date: Sun, 12 Nov 1995 21:45:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip