Greek Rice Pilaf with Glazed Tomatoes

__________________________________________________

             FOOD FUNNY
__________________________________________________

Thanks to Anna Welander for this one:

A gentleman was having some physical problems and his doctor told him
that he had to drink warm water with salt one hour before breakfast. At
the end of a week he returned and the doctor asked if he was feeling
better. The man said that he actually felt worse. "Did you drink warm
salt water an hour before breakfast each day?" the Doc asked. "No,"
replied the man somberly, letting out a sigh. "I could only do about 15 minutes!"

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

These tomatoes are so good you'll find yourself making them to add to
salads, eat on toast, and otherwise sneak onto a menu one way or another.

Greek Rice Pilaf with Glazed Tomatoes

2 cups (500 ml) rice
4 cups (1 L) chicken broth or water
1/2 lb (225 g) cherry tomatoes, washed and stems removed
1/4 lb (100 g) plus 1 Tbs (15 ml) butter
1/2 cup (125 ml) sugar

Butter a baking dish with 1 Tbs (15 ml) butter and put the tomatoes in
it. Melt the remaining butter and pour over the tomatoes. Sprinkle with
the sugar and bake in a 350F (180C) oven for 20 to 25 minutes.
Meanwhile, bring the broth 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.
Received on Mon Jun 30 06:27:54 2008