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8 servings Cook Time: 15 to 20 minutes Serving Suggestions: 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.Variations: Use your choice of fresh fruit or combinations of fruit instead of blueberries, if desired. Nutrition Facts: 217 calories 8g total fat 0mg cholesterol; 207mg sodium; 36g carbohydrate; 4g fiber; 3g protein |
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recipe categories / desserts / pies and tarts  Blueberry Crisp Courtesy of USA Rice Federation Ingredients: 3 cups cooked brown rice 3 cups fresh blueberries 1/4 cup plus 3 tablespoons firmly packed brown sugar, divided vegetable cooking spray 1/4 cup whole-wheat flour 1/4 cup chopped walnuts 1 teaspoon ground cinnamon 3 tablespoons margarine Directions: 1. Combine rice, blueberries and 3 tablespoons sugar. Coat 8 individual custard cups or 2-quart baking dish with cooking spray. Place rice mixture in cups or baking dish; set aside. 2. 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. 3. Bake at 375 degrees 15 to 20 minutes or until thoroughly heated. Serve warm. Microwave Oven Instructions: 1. Prepare as directed using 2-quart microproof baking dish. Cook, uncovered, on high 4 to 5 minutes, rotating dish once during cooking time. Let stand 5 minutes. Serve warm. |
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