Blueberry Brown Rice Crisp
|Cooked brown rice||3 Cup (48 tbs)|
|Blueberries||3 Cup (48 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Rice bran||1⁄3 Cup (5.33 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
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 cups or baking dish; set aside.
Combine bran, 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.
Bake at 375°F for 15 to 20 minutes or until thoroughly heated.