Delicious and wholesome
brown rice and peach crisp with a whole wheat crumble topping
and a garnish of slivered almonds.
Brown
Rice Peach Crisp
- 1 1/2 cups cooked brown
rice
1 1/2 cups fresh peach chunks*
1/2 cup firmly packed brown sugar - divided use
1/2 cup whole wheat or all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons butter or margarine
1/3 cup toasted slivered almonds
Whipped cream or ice cream (optional)
- Combine rice, peach chunks
and 1/4 cup sugar in buttered shallow 1 1/2-quart baking dish.
- Combine flour, remaining
1/4 cup sugar and spices in small bowl; cut in butter until mixture
is crumbly. Sprinkle flour mixture over rice; sprinkle nuts on
top.
- Bake at 350°F (175°F)
for 15 to 20 minutes. Serve warm with whipped cream or ice cream,
if desired.
Makes 6 servings.
*Frozen unsweetened peach
slices or 1 (16-ounce) can sliced peaches in fruit juice, drained,
may be substituted.
Recipe provided courtesy of the USA Rice Federation.
