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Prevention's Chelou (Rice Cake)
* Exported from MasterCook *
Prevention's Chelou (Rice Cake)
Recipe By : "Middle Eastern Light" September 1996
Serving Size : 4 Preparation Time :1:20
Categories : Rice Persia
Amount Measure Ingredient -- Preparation Method
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1 medium sweet potato -- thinly sliced
2 cups basmati rice -- dry measure
2 tablespoons olive oil
1 teaspoon saffron threads -- gently toasted
2 tablespoons V-8 juice
MINUTES: (30 prep) (10 cooking) (40 baking)
1. Preheat oven to 350=B0F.
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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[Recipes by Rodale Press Test Kitchens, Prevention Magazine. =
mcRecipe/patH.23Au96]
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NOTES : Shelou is a Persian rice dish that is baked. A crunchy brown crust=
forms on the bottom. Prevention's version has a thin layer of sliced sweet=
potatoes to form the crust, which becomes an attractive top crust, when=
inverted onto a platter. The ingredient list is short. See recipe called=
"Rice with Potatoes, Cilantro and Mint" for a Jamshedpur version.
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