|
Rice Pilaf
with Glazed Tomatoes
From: kcook
- 2 cups raw rice
- 4 cups vegetable broth substitute or water
- 1/2 lb (225 g) cherry tomatoes, washed and stems removed
- 1/4 lb (100 g) plus 1 Tbs butter or margarine
- 1/2 cup sugar
Butter a baking dish with 1 Tbs butter and put the tomatoes in it.
Melt the remaining butter and pour it over the tomatoes.
Sprinkle with the sugar and bake in a 350F (180C) oven for 20 to 25
minutes.
Meanwhile, bring the broth substitute or water to a boil over high
heat.
Add the rice and stir.
Cover, reduce heat to low, and simmer 15 minutes or until the
rice is done.
Do not stir or even open the pot during these 15 minutes.
Pack rice into a ring mold and turn out of the mold onto a platter.
Fill the center with the baked tomatoes and pour the sauce from
the tomatoes over the rice.
Serves 4 to 6.
|
