Coll'uvetta (Rice with Raisins)

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.

• Ready In: 35 mins
• Serves: 6

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.