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Blueberry Brown Rice Crisp Recipe
|Cooked brown rice||3 Cup (48 tbs)|
|Blueberries||3 Cup (48 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Rice bran||1⁄3 Cup (5.33 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
Serving size: Complete recipe
Calories 2758 Calories from Fat 808
% Daily Value*
Total Fat 91 g140.7%
Saturated Fat 12.4 g62.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 90.3 mg3.8%
Total Carbohydrates 477 g159.1%
Dietary Fiber 42.4 g169.7%
Sugars 264.1 g
Protein 38 g75.4%
Vitamin A 37.3% Vitamin C 72.2%
Calcium 40% Iron 94.6%
*Based on a 2000 Calorie diet
Coat 8 individual custard cups or 2 quart baking dish with nonstick cooking spray.
Place 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°F for 15 to 20 minutes or until thoroughly heated.