A delicious, wholesome peach and blueberry crisp enriched with brown rice in its filling and whole wheat in its crumb topping.

Peach and Blueberry Crisp

2 cups cooked brown rice
1 (6-ounce) can sliced peaches in juice, drained and cut into small chunks
1 cup fresh blueberries*
1/4 cup plus 2 tablespoons firmly packed brown sugar - divided use
Vegetable cooking spray
1/4 cup whole-wheat flour
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
3 tablespoon margarine

1. Combine rice, peaches, blueberries and 2 tablespoons sugar.
2. Coat 6 individual custard cups or 1 1/2-quart baking dish with cooking spray. Place rice mixture in cups or baking dish, set aside.
3. Combine flour, walnuts, cinnamon and remaining 1/4 cup sugar in mixing bowl. Cut in margarine with pastry blender until mixture resembles coarse meal. Sprinkle over rice mixture.
4. Bake at 375°F (190°C) for 15 to 20 minutes or until thoroughly heated. Serve warm.

Makes 6 servings.

*Frozen unsweetened blueberries may be substituted. Thaw and drain before using.

Recipe provided courtesy of the USA Rice Federation.