Title: Coll'uvetta (Rice with Raisins)
Categories: None
Yield: 1 Servings

4 tb Olive oil
1 sm Clove garlic; finely minced
1 tb Freshly chopped Italian
-parsley
1 1/2 c Short grain rice
1/2 c Dark; seedless raisins
1/2 ts Salt
3 c 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 done-about 15 minutes. Taste
and add salt and pepper if necessary. Serve hot or at room temp.
6 servings

Posted to JEWISH-FOOD digest V97 #323 by Judith Sobel
on Dec 11, 1997