1 md Sweet potato; thinly sliced
2 c Basmati rice; dry measure
2 tb Olive oil
1 ts Saffron threads; gently
-toasted
2 tb V-8 juice
MINUTES: (30 prep) (10 cooking) (40 baking) 1. Preheat oven to 350F. 2.
Rinse potato slices to remove starch and ensure crunchiness. Drain. 3. Soak
rice for 30 min., drain. Boil for 6 min. and drain again. 4. Heat oil in
a shallow, ovenproof, no-stick saucepan over medium heat. Carefully spread
potato slices, overlapping, to cover bottom of pan. Begin to saute. 5. Pile
rice on top of potatoes. Add saffron to V-8 juice and drizzle over rice.
When potatoes begin to sizzle, cover pan tightly and place on bottom rack
of oven for 40 min. Potatoes should be crunchy. 6. Remove pan from oven;
loosen rice on sides with a stiff-spatula and invert chelou onto a serving
plate with potato crust on top. Serve immediately. Serves 4.Cals: 433; Fat
7.5g
Yields
4 Servings
