Rice with Raisins
Source: Classic Cuisine of the Italian Jews
6 servings

Riso coll'Uvetta is an ancient Venetian dish prepared mainly during Chanuka. It has an interesting taste, nut is not for every palate.

4 tbsp Olive oil
1 Garlic clove finely minced
1 tbsp Parsley; fresh - chopped
1 1/2 cups Rice; short grain
1/2 cup Raisins; dark seedless
1/2 tsp Salt
3 cups Broth; hot
Pepper; black

Heat oil in large skillet. Add garlic, parsley and rice. Cook over high heat, stirring with wooden spoon, till garlic begins to discolour. Add raisins and salt. Add hot broth, 1/4 cup at a time and continue to cook, uncovered over high heat till rice is done - about 15 minutes in all. Taste for salt and pepper and add if necessary. Serve hot or at room temperature.