Rice Pilaf with Glazed Tomatoes

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                            FOOD FUNNY
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This isn't exactly a food funny, but it's true and it's odd, so I chose
to put it in this spot. Thanks to Margaret Spencer for sending it to us.

I had to take home economics for two years in junior high school. The
first year my teacher was Miss Cook. The second year my teacher was Mrs.
Weiner, and I'm pretty sure her maiden name was Baker. Those poor women
were pretty well predestined for their careers, I guess.

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                            TODAY'S RECIPE
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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.

Rice Pilaf with Glazed Tomatoes

1/4 lb (100 g) plus 1 Tbs butter
1/2 lb (225 g) cherry tomatoes
1/2 cup (125 ml) sugar
4 cups (1 L) chicken stock or water
2 cups (500 ml) long-grain rice

Butter a baking dish with 1 Tbs (15 ml) 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 stock 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 Aug 31 09:26:41 2009