Greek Rice Pilaf with Glazed Tomatoes

INGREDIENTS

• 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 / Olive Oil
• 1/2 cup (125 ml) sugar

DIRECTIONS

1. Butter a baking dish with 1 Tbs (15 ml) butter and put the tomatoes in it.
2. Melt the remaining butter and pour over the tomatoes.
3. Sprinkle with the sugar and bake in a 350F (180C) oven for 20 to 25 minutes.
4. Meanwhile, bring the broth to a boil over high heat. Add the rice and stir.
5. Cover, reduce heat to low, and simmer 15 minutes or until the rice is done.
6. Do not stir or even open the pot during these 15 minutes.
7. Pack rice into a ring mold and turn out of the mold onto a platter.
8. Fill the center with the baked tomatoes and pour the sauce from the tomatoes over the rice.
9. Serves 4 to 6.