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Print this Recipe    Tomato Rice Mold

Rice Pilaf with Glazed Tomatoes

2 cups raw rice
4 cups chicken 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.

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