Mixed Berry Lemon Fruit Crisp
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Cooking Tip: *Use your choice of berries (blueberries, blackberries, or raspberries) or a combination of those listed
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
Persons
8
Serving Size
1 serving
Notes
Cooking Tip: *Use your choice of berries (blueberries, blackberries, or raspberries) or a combination of those listed
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
Ingredients
- 1 cup uncooked brown rice
- 1 tablespoon grated lemon peel
- 1/4 teaspoon salt
- 2 cups water
- 3 cups frozen berries*, thawed and drained
- 1/4 cup brown sugar plus 2 tablespoons for topping
- 2 tablespoons lemon juice
- Vegetable cooking spray
- 1 cup coarsely crushed crispy brown rice flakes
- 1 tablespoon margarine
Instructions
- Combine rice, lemon peel, salt and water in 2-to3-quart saucepan. Bring to a boil, stirring once. Cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed. Add berries, 1/4 cup sugar and lemon juice, stirring gently. Pour into oblong baking dish coated with cooking spray.
- Combine crushed rice flakes and remaining 2 tablespoons sugar in small bowl. Cut in margarine until mixture resembles coarse meal. Sprinkle over rice mixture. Bake at 375 degrees 20 to 30 minutes or until thoroughly heated.