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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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 F. for 25 minutes or until thoroughly heated. Serve warm.
Microwave Oven Instructions: Prepare as directed using 2-quart microproof
baking dish. Cook on HIGH 4 to 5 minutes, rotating dish once during
cooking time. Let stand 5 minutes. Serve warm.
Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
| Ingredients:
3 Cup(s) Cooked brown rice
2 Cup(s) Diced peeled pears
1 Cup(s) Chopped cranberries
1/2 Cup(s) Brown sugar, firmly packed
1/4 Cup(s) Rolled oats
3 Tablespoon(s) Butter or margarine
1/4 Cup(s) Chopped pecans
1/4 Cup(s) Flaked coconut |
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