Riso coll'uvetta - rice with raisins

Yield: 6 Servings

Measure Ingredient
4 tablespoons Olive oil
1 \N Clove garlic, finely minced
1 tablespoon Italian parsley, freshly chopped
1½ \N Cups short grain rice
½ cup Dark raisins
½ teaspoon Salt
3 cups Hot broth or water
\N \N Pepper

These three recipes come from the <<Classic Cuisine of the Italian Jews> by Edda Servi Machlin (an interesting cookbook). Alaine This is an ancient Venetian dish prepared mainly during Chanukah. It has an interesting taste, but is not for every palate.

Heat the 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 hot broth or water, ¼ cup at a time, & continue to cook uncovered over high heat until rice is done -- about 15 minutes in all. Taste for salt & pepper & add if necessary. Serve hot or at room temperature.

Posted to JEWISH-FOOD digest V96 #79 Date: Sun, 17 Nov 96 10:24:07 CST From: bgl@... (Barbara Leass)

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