| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Desserts, Holiday | 8 | Servings | |
INGREDIENTS
| 3 | c | Cooked brown rice |
| 2 | c | Diced peeled pears |
| 1 | c | Chopped cranberries (fresh or frozen) |
| 1/2 | c | Brown sugar, firmly packed divided |
| Vegetable cooking spray | ||
| 1/4 | c | Rolled oats |
| 3 | tb | Butter or margarine |
| 1/4 | c | Chopped pecans |
| 1/4 | c | Flaked coconut |
INSTRUCTIONS
Combine rice, pears, cranberries, 1/3 cup sugar, and 2 tablespoons flour. Place rice mixture in 2-quart baking dish coated with cooking spray; set aside. Combine remaining flour, remaining sugar, and oats in bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Add pecans and coconut; blend well. Sprinkle over rice mixture. Bake at 375 degrees F. for 25 minutes or until thoroughly heated. Serve warm. Microwave Oven Instructions: Prepare as directed using 2-quart microproof baking dish. Cook on HIGH 4 to 5 minutes, rotating dish once during cooking time. Let stand 5 minutes. Serve warm. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”