| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Venetian |
|
1 |
Servings |
INGREDIENTS
| 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 |
|
6 |
servings |
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.
Posted to JEWISH-FOOD digest V97 #323 by Judith Sobel <jcs@mindspring.com>
on Dec 11, 1997
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