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Peach crisp (usa rice)
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| Artist: |
_ |
| Categories: |
Cereals, Desserts, Fruits |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Cooked brown rice | | 1 2/3
| cup | Fresh peach chunks* | | 2/3
| cup | Brown sugar, firmly packed | | | -- divided | | 3/4
| cup | Whole wheat flour | | | -OR- all-purpose flour | | 1/2
| tsp | Cinnamon | | 1/8
| tsp | Ground nutmeg | | 1/4
| cup | Butter or margarine | | 1/2
| cup | Chopped walnuts OR pecans |
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Procedures:
| 1 | Combine rice, peaches, and 1/3 cup sugar in buttered shallow 1-?quart baking dish. | | 2 | Mix flour, remaining 1/3 cup sugar, cinnamon, and nutmeg. | | 3 | Cut in butter until mixture is crumbly. | | 4 | Sprinkle over rice. | | 5 | Sprinkle nuts over flour mixture. | | 6 | Bake at 350 degrees 20 to 25 minutes. | | 7 | Serve warm with whipped cream or ice cream, if desired. | | 8 | *frozen unsweetened peach slices or 1 can (6 ounces) sliced peaches in fruit juice, drained, may be substituted. | | 9 | microwave oven instructions: prepare as directed using microproof baking dish. | | 10 | Cook uncovered on high (maximum power) 5 to 6 minutes, rotating dish once during cooking time. | | 11 | Let stand 5 minutes. | | 12 | each serving provides: * 354 calories * 5.1 g. | | 13 | Protein * 14.5 g. | | 14 | Fat * 54.3 g. | | 15 | Carbohydrate * 89 mg. | | 16 | Sodium * 21 mg. | | 17 | Cholesterol |
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