CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Grains | Venetian | 1 | Servings |
INGREDIENTS
4 | T | Olive oil |
1 | Clove garlic, finely minced | |
1 | T | Freshly chopped Italian |
parsley | ||
1 1/2 | c | Short grain rice |
1/2 | c | Dark, seedless raisins |
1/2 | t | Salt |
3 | c | Hot broth or water |
Black pepper |
INSTRUCTIONS
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 <jcs@mindspring.com> on Dec 11, 1997
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1862
Calories From Fat: 594
Total Fat: 67.5g
Cholesterol: 0mg
Sodium: 3376.9mg
Potassium: 1254.4mg
Carbohydrates: 308.6g
Fiber: 21.3g
Sugar: 50.9g
Protein: 35.2g