Blueberry Crisp

• 3 c. cooked brown rice
• 3 c. fresh blueberries or frozen unsweetened blueberries, thawed and drained
• 1/4 c. plus 3 Tbsp. firmly packed brown sugar, divided
• non-stick cooking spray
• 1/3 c. rice bran
• 1/4 c. whole wheat flour
• 1/4 c. chopped walnuts
• 1 tsp. ground cinnamon
• 3 Tbsp. margarine

1. Combine rice, blueberries and 3 tablespoons sugar; coat 8 individual custard cups or 2-quart baking dish with nonstick cooking spray.
2. Place rice mixture in dish; set aside.
3. Combine bran, flour, walnuts, remaining 1/4 sugar and cinnamon in a bowl. Cut in margarine with pastry blender to consistency of coarse meal.
4. Sprinkle over rice mixture.
5. Bake at 375u0b0 for 15 to 20 minutes or until thoroughly hot.
6. Makes 8 servings:
7. 243 calories, 8 g. fat and 0 mg cholesterol.

brown rice, fresh blueberries, brown sugar, cooking spray, rice bran, whole wheat flour, walnuts, ground cinnamon, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171504 (may not work)