| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Cooked brown rice |
| 3 |
c |
Fresh blueberries* |
| 3 |
tb |
Brown sugar, firmly packed plus… |
| 1/4 |
c |
Brown sugar, firmly packed |
|
|
Vegetable cooking spray |
| 1/3 |
c |
Rice bran |
| 1/4 |
c |
Whole wheat flour |
| 1/4 |
c |
Chopped walnuts |
| 1 |
ts |
Ground cinnamon |
| 3 |
tb |
Margarine |
INSTRUCTIONS
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 bran, 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. Bake at 375 degrees 15 to 20 minutes or until thoroughly
heated. Serve warm.
*Frozen unsweetened blueberries may be substituted. Thaw and drain before
using.
Microwave Oven Instructions: Prepare as directed using microproof baking
dish. Cook uncovered on HIGH 4 to 5 minutes, rotating dish once during
cooking time. Let stand 5 minutes. Serve warm.
Each serving provides:
* 243 calories
* 3.8 g. protein
* 8.2 g. fat
* 41.5 g carbohydrate
* 4.3 g. dietary fiber
* 61 mg. sodium
* 0 mg. cholesterol
Source: "Light, Lean & Low Fat" booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/lllfrice.zip
A Message from our Provider:
“You think life is full of surprises? Wait till you die!”