| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Peach and Blueberry Crisp

2 cups cooked brown rice
1 (6-ounce) can sliced peaches in juice, drained and cut into small chunks
1 cup fresh blueberries*
1/4 cup plus 2 tablespoons firmly packed brown sugar, divided use
Vegetable cooking spray
1/4 cup whole-wheat flour
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
3 tablespoon margarine

1. Combine rice, peaches, blueberries and 2 tablespoons sugar.
2. Coat 6 individual custard cups or 1 1/2-quart baking dish with cooking spray. Place rice mixture in cups or baking dish, set aside.
3. Combine flour, walnuts, cinnamon and remaining 1/4 cup sugar in mixing bowl. Cut in margarine with pastry blender until mixture resembles coarse meal. Sprinkle over rice mixture.
4. Bake at 375*F for 15 to 20 minutes or until thoroughly heated. Serve warm.

Makes 6 servings.

*Frozen unsweetened blueberries may be substituted. Thaw and drain before using.

Recipe provided courtesy of the USA Rice Federation.