Title: Rice with raisins
 Categories: Rice, Italian, Holiday
      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 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.