Instructions: 1. Saute dry rice in butter (4 tablespoons) until translucent. (dont 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. . . . . thats it. Enjoy. . .RubyDAKODA , Louise King, La Jolla, C

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