Blueberry Crisp - cooking recipe

Ingredients

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
1/3 c. rice bran
1/4 c. whole wheat flour
1/4 c. chopped walnuts
1 tsp. ground cinnamon
3 Tbsp. margarine

Preparation

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 375\u00b0 for 15 to 20 minutes or until thoroughly hot.
Makes 8 servings:
243 calories, 8 g. fat and 0 mg cholesterol.