Ingredients
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1
|
cup
|
Blue Ribbon® Whole Grain Brown Rice
|
|
3
|
cups
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blueberries
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|
2
|
Tbsps
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lemon juice
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|
2/3
|
cup
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packed brown sugar
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|
1/2
|
cup
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flour
|
|
1/4
|
cup
|
margarine, softened
|
|
3/4
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Tbsp
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ground cinnamon
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Cooking Directions
Preheat oven to 350°F. Prepare brown rice according to package directions. Place blueberries in an ungreased 2-quart square baking dish. Sprinkle with lemon juice. Mix brown sugar, flour, cooked brown rice, margarine and cinnamon. Sprinkle on top of blueberries. Bake until topping is light brown, about 25 minutes. Serve warm with whipped topping.
Blueberry Crisp
Preheat oven to 350°F. Prepare brown rice according to package directions. Place blueberries in a large mixing bowl. Toss with lemon juice and 1/4 cup flour. Fold in brown rice . Place this mixture in a 2-quart square baking dish. Mix brown sugar, remaining 1/4 cup flour, margarine (cut into pieces) and cinnamon until it resembles wet sand. Sprinkle on top of blueberries. Bake until topping is light brown, about 25 minutes. Serve warm with whipped topping.