| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | CooksRecipes.com Store |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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

1. Combine rice, blueberries and 3 tablespoons brown sugar.
2. Coat 8 individual custard cups or 2-quart baking dish with cooking spray. Place rice mixture in cups or baking dish; set aside.
3. 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.
4. Bake at 375*F, for 15 to 20 minutes or until thoroughly heated. Serve warm.

Makes 10 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.

||| Save this Recipe on Delicious |||