Coll'uvetta (rice with raisins)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil |
| 1 | small | Clove garlic; finely minced |
| 1 | tablespoon | Freshly chopped Italian parsley |
| 1½ | cup | Short grain rice |
| ½ | cup | Dark; seedless raisins |
| ½ | teaspoon | Salt |
| 3 | cups | Hot broth or water |
| Black pepper | ||
| 6 | servings | |
Directions
This is an ancient Venetian dish according to the author and may not be for everyone's taste.
Heat oil in a large skillet. Add garlic, parsley,and rice. Cook over high heat stirring with a wooden spoon until garlic begins to discolor. Add raisins and salt/ Add broth or water 1///4 cup at a time and continue to cook uncovered over high heat until rice is done-about 15 minutes. Taste and add salt and pepper if necessary. Serve hot or at room temp.
Posted to JEWISH-FOOD digest V97 #323 by Judith Sobel <jcs@...> on Dec 11, 1997