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Title: Rice with Raisins
Categories: Jewish Italian Rice
Yield: 6 Servings
| 4 | tb | Olive oil |
| 1 | Garlic clove finely minced | |
| 1 | tb | Parsley; fresh - chopped |
| 1 1/2 | c | Rice; short grain |
| 1/2 | c | Raisins; dark seedless |
| 1/2 | ts | Salt |
| 3 | c | Broth; hot |
| Pepper; black |
"Riso coll'Uvetta is an ancient Venetian dish prepared mainly during Chanuka. It has an interesting taste, nut is not for every palate."
Heat oil in large skillet. Add garlic, parsley and rice. Cook over high heat, stirring with wooden spoon, till garlic begins to discolour. Add raisins and salt. Add hot broth, 1/4 cup at a time and continue to cook, uncovered over high heat till rice is done - about 15 minutes in all. Taste for salt and pepper and add if necessary. Serve hot or at room temperature. Source: _Classic Cuisine of the Italian Jews_ posted by Anne MacLellan
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