Cranberry Pear Crisp
3 cups cooked brown rice
2 cups diced peeled pears
1 cup fresh or frozen chopped cranberries
1/2 cup packed brown sugar, divided
1/3 cup flour, divided
Vegetable cooking spray
1/4 cup rolled oats
3 tablespoons butter or margarine
1/4 cup chopped pecans
1/4 cup flaked coconut
Combine rice, pears, cranberries, 1/3 cup sugar and 2 tablespoons flour. Place rice mixture in 2-quart baking dish coated with cooking spray; set aside. Combine remaining flour, remaining sugar and oats in bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Add pecans and coconut; blend well. Sprinkle over rice mixture. Bake at 375 degrees 25 minutes or until thoroughly heated. Serve warm.
Makes 8 servings.
Courtesy of USA Rice Federation.