Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
1/3 cup maple syrup
1/4 cup lemon juice
3 tablespoons water
1 teaspoon vanilla extract
4 cups sliced unpeeled apples
3 cups cooked brown rice
Vegetable cooking spray
2 tablespoons all-purpose flour
2 tablespoons brown sugar, packed
1 teaspoon allspice
2 tablespoons butter or margarine
3/4 cup coarsely crushed gingersnap cookies (about 10 cookies)
1 cup (8 ounces) nonfat vanilla yogurt, divided
Combine maple syrup, lemon juice, water and vanilla in large bowl. Stir in apples and rice. Spoon into casserole coated with cooking spray.
Combine flour, brown sugar and allspice in small bowl; cut in butter until crumbly. Stir in gingersnaps. Sprinkle over apples and rice. Bake covered in 400 degree oven 35 minutes. Remove cover, bake 10 minutes more or until top is golden brown and apples are tender. Serve warm, topping each serving with 1 tablespoon yogurt.