Blueberry Crisp
Blueberry Crisp is an moderately easy dinner. Made with 3 c. cooked brown rice, 3 c. fresh blueberries or frozen unsweetened blueberries, thawed and drained, 1/4 c. plus 3 tbsp. firmly packed brown sugar, divided, non-stick cooking spray and 1/3 c. rice bran, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Combine rice, blueberries and 3 tablespoons sugar; coat 8 individual custard cups or 2-quart baking dish with nonstick cooking spray.
Place rice mixture in dish; set aside.
Combine bran, flour, walnuts, remaining 1/4 sugar and cinnamon in a bowl. Cut in margarine with pastry blender to consistency of coarse meal.
Sprinkle over rice mixture.
Bake at 375Β° for 15 to 20 minutes or until thoroughly hot.
Makes 8 servings
243 calories, 8 g. fat and 0 mg cholesterol.
π· Perfect Pairings
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