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