Rice With Raisins Recipe

Yield: 6 servings

4 tb Olive oil
1 Garlic clove
-finely minced
1 tb Parsley; fresh - chopped
1 1/2 c Rice; short grain
1/2 c Raisins; dark seedless
1/2 ts Salt
3 c Broth; hot
Pepper; black

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

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 sal! ! t. 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.