| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
|
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 1 |
|
Clove garlic, finely minced |
| 1 |
tb |
Italian parsley, freshly chopped |
| 1 1/2 |
|
Cups short grain rice |
| 1/2 |
c |
Dark raisins |
| 1/2 |
ts |
Salt |
| 3 |
c |
Hot broth or water |
|
|
Pepper |
INSTRUCTIONS
These three recipes come from the <<Classic Cuisine of the Italian Jews> by
Edda Servi Machlin (an interesting cookbook). Alaine
This is an ancient Venetian dish prepared mainly during Chanukah. It has an
interesting taste, but is not for every palate.
Heat the 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 hot broth or water, 1/4 cup at a time, & continue
to cook uncovered over high heat until rice is done -- about 15 minutes in
all. Taste for salt & pepper & add if necessary. Serve hot or at room
temperature.
Posted to JEWISH-FOOD digest V96 #79
Date: Sun, 17 Nov 96 10:24:07 CST
From: bgl@leass.PCC.COM (Barbara Leass)
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