WILD RICE PILAF

1 cup wild rice
handful of hazelnuts (filberts), shelled
some golden raisins
Andouille or other spicy smoky sausage

Prepare wild rice according to package directions.

Roast the nuts in a 350 degree F oven for 10 minutes; rub off skins with dishtowel; coarsely break nuts.

Plump raisins in some water.

Chop sausage; saute until browned. Add remaining ingredients and stir until warmed.

Source: Ken Hinds/rec.food.cooking/1995