| 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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