Recipe - Riso Colluvetta - Rice With Raisins

4 tablespoon Olive oil
1 Clove garlic, finely minced
1 tablespoon Italian parsley, freshly
chopped
1 One half Cups short grain rice
One half cup Dark raisins
One half teaspoon Salt
3 cup Hot broth or water
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, One fourth 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 JEWISHFOOD digest V96 #79

Date: Sun, 17 Nov 96 10:24:07 CST

From: bgl@leass.PCC.COM (Barbara Leass)