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Blueberry Rice Crisp

Yield: Makes 8 servings.


• 3 cups cooked brown rice
• 3 cups fresh blueberries*
• 1/4 cup + 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


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. 
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. Bake at 375 degrees 15 to 20 minutes or until thoroughly heated. Serve warm.

*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
    Calories 217   
    Total Fat 8g 
    Sodium 207mg 
    Total Carbohydrate 36g 
    Dietary Fiber 4g 
    Protein 3g  


USA Rice Federation (

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