A delicious, wholesome peach and blueberrycrisp enriched with brown rice in its filling and whole wheatin its crumb topping.
Recipe: Peach and BlueberryCrisp
2 cups cooked brown rice
1 (6-ounce) can sliced peaches in juice, drained and cut intosmall chunks
1 cup fresh blueberries*
1/4 cup plus 2 tablespoons firmly packed brown sugar -divided use
Vegetable cooking spray
1/4 cup whole-wheat flour
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
3 tablespoon margarine
Makes 6 servings.
*Frozen unsweetened blueberries may besubstituted. Thaw and drain before using.
Recipe provided courtesy of the USA RiceFederation.
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