Cooking Tip: *Frozen unsweetened blueberries may be substituted. Thaw and drain before using. Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
2 cups cooked brown rice
1 16-ounce can sliced peaches in juice, drained and cut into small chunks
1 cup fresh blueberries*
1/4 cup + 2 tablespoons firmly packed brown sugar, divided
Vegetable cooking spray
1/4 cup whole-wheat flour
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
3 tablespoon margarine
Combine rice, peaches, blueberries and 2 tablespoons sugar.
Coat 6 individual custard cups or 1-1/2-quart baking dish with cooking spray. Place rice mixture in cups or baking dish, set aside.
Combine 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.