Coll'uvetta (Rice with Raisins) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
4 tablespoons olive oil |
1 clove garlic, finely minced |
1 tablespoon freshly chopped italian parsley |
1 1/2 cups short-grain rice |
1/2 cup dark seedless raisins |
1/2 teaspoon salt |
3 cups hot broth or 3 cups hot water |
black pepper |
Directions:
1. Heat oil in a large skillet.
2. Add garlic, parsley and rice.
3. Cook over high heat stirring with a wooden spoon until garlic begins to discolor.
4. Add raisins and salt.
5. 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.
6. Taste and add salt and pepper if necessary.
7. Serve hot or at room temperature.
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