Blueberry Crisp Recipe - Cooking Index
Blueberry Crisp Recipe - Cooking Index
| 3 cups | 480g / 16oz | Cooked brown rice |
| 3 cups | 711ml | Fresh blueberries - * see note |
| 3 tablespoons | 45ml | Firmly packed brown sugar |
| 1/4 cup | 40g / 1.4oz | Firmly packed brown sugar |
| Vegetable cooking spray | ||
| 1/3 cup | 53g / 1.9oz | Rice bran |
| 1/4 cup | 15g / 0.5oz | Whole-wheat flour |
| 1/4 cup | 36g / 1.3oz | Chopped walnuts |
| 1 teaspoon | 5ml | Ground cinnamon |
| 3 tablespoons | 45ml | Margarine |
* Note: 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.
Combine rice, blueberries, and 3 tablespoons sugar. Coat 8 individual custard cups or 2-quart baking dish with cooking spray. Place the 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 degrees for 15 to 20 minutes or until thoroughly heated. Serve warm. This recipe serves 8.
To Microwave: 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.
Content per Serving:
calories .. 243 protein .. 3.8 g total fat .. 8.2 g
carbohydrates .. 41.5 g dietary fiber .. 4.3 g sodium .. 61 mg
cholesterol .. 0 mg
Source:
LIGHT, LEAN, & LOW-FAT - (cookbooklet by mail) - Send a business-size SASE to - USA Rice Council, P.O. Box 740121, Dept. LL, Austin, TX 77247 - As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest
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