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Kednakhuntzori Yev Prinzi Geragoor




Source of Recipe


the web


Recipe Introduction


POTATO AND RICE CASSEROLE
Recipe adapted from "The 40 Days of Lent"


List of Ingredients




1 1/4 pounds potatoes, peeled and sliced 1/4 inch thick

1 cup water plus more as needed

2 teaspoons salt

1/4 cup extra-virgin olive oil

Fresh-ground black pepper, to taste

1 cup coarse-chopped onions

1/4 cup chopped celery or carrots

1/4 cup chopped parsley

1/2 cup long-grain rice

1 (14.5-ounce) can plum tomatoes with juice

3 to 4 fresh dill sprigs

Recipe



Place potato slices in bowl of cold water with 1 teaspoon salt added. Set aside 30 minutes.

Preheat oven to 375 degrees. Measure half the oil into a 9- or 10-inch nonreactive casserole with cover. Drain potatoes and pat dry. Sprinkle them with 1/2 teaspoon salt and a few grindings of pepper. Place half the potatoes in the casserole, stirring to coat with oil.

Combine onions, celery or carrots, parsley and rice. Spread over potatoes. Sprinkle with remaining 1/2 teaspoon salt and some black pepper. Add remaining potatoes. Crush tomatoes and spoon them with their juices over the potatoes. Add 1 cup water. Drizzle remaining oil on top. Break dill into small pieces and scatter over tomatoes. Cover (if casserole doesn't have cover, use foil) and bake 50 to 60 minutes until potatoes are soft. Remove from oven and let sit 30 minutes before serving. Best served at room temperature or cold. Makes 4 to 6 servings.