---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Blueberry Crisp
 Categories: Desserts
      Yield: 8 servings
 
      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
 
  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
 
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