Coll Uvetta Rice With Raisins
Source: classic cuisine of the italian jews by edda servi machlin. This is an ancient venetian dish according to the author and may not be for everyone's taste.
Steps
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 temperature.
Ingredients
olive oil, garlic, italian parsley, short-grain rice, dark seedless raisins, salt, broth, black pepper