A wholesome and delicious
brown rice-enriched blueberry crisp with a cinnamon-scented whole
wheat and walnut crumb topping.
Blueberry
Crisp
- 3 cups cooked brown rice
3 cups fresh blueberries*
1/4 cup plus 3 tablespoons firmly packed brown sugar -
divided use
Vegetable cooking spray
1/2 cup whole-wheat flour
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
3 tablespoons margarine
- Combine rice, blueberries
and 3 tablespoons brown sugar.
- Coat 8 individual custard
cups or 2-quart baking dish with cooking spray. Place rice mixture
in cups or baking dish; set aside.
- Combine flour, walnuts,
remaining 1/4 cup sugar, and cinnamon in bowl. Cut in margarine
with pastry blender until mixture resembles coarse meal. Sprinkle
over rice mixture.
- Bake at 375°F (190°C),
for 15 to 20 minutes or until thoroughly heated. Serve warm.
Makes 8 servings.
*Substitute frozen unsweetened
blueberries for the fresh blueberries, if desired. Thaw and drain
before using. Or, substitute your choice of fresh fruit or combinations
of fruit for the blueberries, if desired.
Recipe provided courtesy of the USA Rice Federation.
