| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Rice | 4 | Servings | ||
INGREDIENTS
| 1 | Sweet potato, thinly sliced | |
| 2 | c | Basmati rice, dry measure |
| 2 | T | Olive oil |
| 1 | t | Saffron threads, gently |
| toasted | ||
| 2 | T | V-8 juice |
INSTRUCTIONS
MINUTES: (30 prep) (10 cooking) (40 baking) 1. Preheat oven to 350øF. 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
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Nutrition (calculated from recipe ingredients)
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Calories: 370
Calories From Fat: 78
Total Fat: 8.8g
Cholesterol: 0mg
Sodium: 691.7mg
Potassium: 134.5mg
Carbohydrates: 60.5g
Fiber: 3g
Sugar: 4.2g
Protein: 12.5g