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Brown Rice Apple Crisp

Yield Makes 8 Servings


  • 1 cup Mahatma® or Carolina® Whole Grain Brown Rice
  • vegetable cooking spray
  • 2 cans (20 oz, each) Pie-Sliced Apples, undrained
  • 1 tablespoon lemon juice
  • 1 cup brown sugar, packed (divided)
  • 2 teaspoons ground cinnamon
  • 1 1/2 cups uncooked rolled oats
  • 2 tablespoons margarine
  • 1/2 cup raisins
  • 1/2 cup walnuts, chopped

How to Make It

  1. Preheat oven to 350° F. Prepare rice according to package directions. Spray shallow 3 quarts baking dish (13 x 9) with cooking spray; set aside. Combine cooked rice, apples, lemon juice, 1/2 cup brown sugar and cinnamon in prepared dish. Combine oatmeal and remaining 1/2 cup brown sugar in medium bowl; cut in margarine until mixture resembles course crumbs. Stir in raisins and nuts. Sprinkle over rice mixture. Bake until heated, about 20 minutes. Serve warm.

    Calories: 416 /serving
    Total fat: 7 g
    Sat. fat: 1 g
    Trans fat: 0 g
    Cholesterol: 0 mg
    Sodium: 82 mg
    Carbohydrates: 82 g
    Fiber: 4 g
    Protein: 6 g