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Add a photoServings: 4
Ingredients
- 1 med Sweet potato, thinly sliced
- 2 c. Basmati rice, dry measure
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Saffron threads, gently toasted
- 2 Tbsp. V-8 juice
Directions
- Min: (30 prep) (10 cooking) (40 baking)
- 1. Preheat oven to 350 F.
- 2. Rinse potato slices to remove starch and ensure crunchiness. Drain.
- 3. Soak rice for 30 minutes., drain. Boil for 6 minutes. 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/fry.
- 5. Pile rice on top of potatoes. Add in 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 minutes. 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; Fat7.5g
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 418 | |
| Calories from Fat 65 | 16% |
| Total Fat 7.38g | 9% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 188mg | 5% |
| Total Carbs 78.78g | 21% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.09g | 1% |
| Protein 6.98g | 11% |
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