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Ingredients Jump to Instructions ↓

  1. 3 cups 480g / 16oz Cooked brown rice

  2. 3 cups 711ml Fresh blueberries -see note

  3. 3 tablespoons 45ml Firmly packed brown sugar

  4. 1/4 cup 40g / 1.4oz Firmly packed brown sugar Vegetable cooking spray

  5. 1/3 cup 53g / 1.9oz Rice bran

  6. 1/4 cup 15g / 1/2oz Whole-wheat flour

  7. 1/4 cup 36g / 1 1/3oz Chopped walnuts

  8. 1 teaspoon 5ml Ground cinnamon

  9. 3 tablespoons 45ml Margarine

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Substitute frozen unsweetened blueberries for the fresh blueberries, if desired. Thaw and drain before using. Or, substitute your choice of fresh fruit or combinations of fruit for the blueberries, if desired. Combine rice, blueberries, and 3 tablespoons sugar. Coat 8 individual custard cups or 2-quart baking dish with cooking spray. Place the rice mixture in cups or baking dish; set aside. Combine bran, flour, walnuts, remaining 1/4 cup sugar, and cinnamon in bowl. Cut in margarine with pastry blender until mixture resembles coarse meal. Sprinkle over rice mixture. Bake at 375 degrees for 15 to 20 minutes or until thoroughly heated. Serve warm. This recipe serves 8. To Microwave: Prepare as directed using 2-quart microproof baking dish. Cook, uncovered, on High 4 to 5 minutes, rotating dish once during cooking time. Let stand 5 minutes. Serve warm. Content per Serving: calories ..

  2. protein ..

  3. g total fat ..

  4. g carbohydrates ..

  5. .5 g dietary fiber ..

  6. g sodium ..

  7. mg cholesterol ..

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