| 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
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