---------- 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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