Ingredients
1 medium sweet potato -- thinly
1 sliced
2 cup basmati rice -- dry measure
2 tbsp olive oil
1 tsp saffron threads -- gently
1 toasted
2 tbsp v-8 juice
Directions
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
Servings: 4 servings
Prevention's Chelou (Rice Cake) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Rice
The History of Recipes
Recipes as a concept can be observed far back into the distant past, in fact as far back into recorded history as ancient Egypt, and possibly even further than that. Having said that, mostly, these ancient records were just simple hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a collection of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a few documents showing how to cook the recipes prepared by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, something we still use today. Aspicius tells us how the Roman cooks made use of a wide range of herbs and spices, including many that are still in use today such as basil, fennel and dill. As our culinary historical trip moves to more modern times we find a couple of books which appeared in the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the curry that is familiar to us all today, but rather descriptions of the types of food on the tables of the rich and wealthy people of the time. In the 15th century, people returning from the crusades brought us many new foods and herbs from middle-east cuisine, such as basil and coriander. The introduction of these new foods and spices led to an explosion in manuscripts on cooking, many of which are now in academic collections. When we get to the 1900s, cookbooks were starting to become popular mostly as a result of higher levels of literacy, people having more free time and having more disposable income. |
We hope you enjoy this Prevention's Chelou (Rice Cake) recipe.
