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Blooming Blueberry Crisp


Thursday, January 01, 2004
3 C. brown rice, cooked3 C. fresh blueberries
¼ C. plus 3 T. brown sugar, firmly packed
1/3 C. rice bran
¼ C. whole wheat flour
1 tsp. cinnamon
3 T. margarine
Combine rice, blueberries, and 3 tablespoons sugar. Coat a 2-quart baking dish with nonstick cooking spray. Place rice mixture into baking dish; set aside. Combine bran, flour, walnuts, remaining ¼ cup sugar, and cinnamon in medium mixing bowl. Cut in margarine with pastry blender until mixture resembles course meal. Sprinkle over rice mixture. Bake at 375 degrees F. for 15-20 minutes or until thoroughly heated. Garnish with edible flowers and blueberries.
Nutrition Facts:
Serving size: 1 (148g)
Calories: 209
Fat Cals. 54

Total Fat 6g 9%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 67mg 3%
Total Carbohydrate 36g 12%
Dietary Fiber 5g 18%
Sugars 10g
Protein 3g
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