A wholesome and delicious brown rice-enriched blueberry crisp with a cinnamon-scented whole wheat and walnut crumb topping.
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 butter or 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 butter with pastry blender until mixture resembles coarse meal. Sprinkle over rice mixture.
- Bake in a preheated oven 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 and photograph provided courtesy of USA Rice Federation.