Rice Pilaf with Glazed Tomatoes
Rice Pilaf with Glazed Tomatoes will pair nicely along side of chicken or pork. This is sure to become one of your favorite rice pilaf recipes with the secret ingredients being butter and sugar.
Ingredients
- 2 cups raw rice
- 4 cups vegetable broth or water
- 1/2 pound (225 g) cherry tomatoes, washed and stems removed
- 1/4 cup butter or margarine, melted
- 1 tablespoon butter or margarine
- 1/2 cup sugar
Instructions
- Preheat oven to 350 degrees F.
- Butter a baking dish and put the tomatoes in it.
- Melt the remaining 1/4 cup of butter and pour it over the tomatoes. Sprinkle with the sugar and bake in oven for 20 to 25 minutes.
- Meanwhile, bring broth 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.
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