Coll'uvetta (Rice with Raisins)

Mirj's Note:

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.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 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.

Reviews

[love4culinary]

Thanks for this recipe Mirj! I use to love raisins as a young child, and then hated them for years. Recently I started wanting raisins in everything since...and I found this recipe and gave it a go! This may not be a recipe for everyone, but its definitely one for me! I really enjoyed it! Thanks for this one! I'll be making it again!

[Ilysse]

Have this book and love it. This is a great recipe. The kids, unfortunatley dont like it 'cause they dont like the raisins cooked but DH and I love it. Great post!