Recipe - Colluvetta (Rice With Raisins)

4 tablespoon Olive oil
1 small Clove garlic; finely minced
1 tablespoon Freshly chopped Italian
parsley
1 One half cup Short grain rice
One half cup Dark; seedless raisins
One half teaspoon Salt
3 cup Hot broth or water
Black pepper

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 doneabout 15 minutes. Taste
and add salt and pepper if necessary. Serve hot or at room temp.
6 servings

Posted to JEWISHFOOD digest V97 #323 by Judith Sobel jcs@mindspring.com
on Dec 11, 1997