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Prevention's chelou (rice cake)

Yield: 4 Servings

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 350B0F. 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 Recipe By : "Middle Eastern Light" September 1996

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European Recipes from Italy, Spain, France and More