1 cup whole grain brown rice
2 cans (20 oz, each) pie-sliced apples, undrained
1 tablespoon lemon juice
1 cup brown sugar, packed (divided)
2 teaspoon ground cinnamon
1 ½ cups uncooked rolled oats
2 tablespoon butter
½ cup raisins
½ cup walnuts, chopped
- Preheat oven to 350ºF. Prepare rice according to package directions. Spray shallow 3 quart baking dish (13 x 9) with cooking spray; set aside.
- Combine cooked rice, apples, lemon juice, ½ cup brown sugar and cinnamon in prepared dish. Combine oatmeal and remaining ½ cup brown sugar in medium bowl; cut in butter until mixture resembles course crumbs. Stir in raisins and nuts. Sprinkle over rice mixture.
- Bake until heated, about 20 minutes. Serve warm, perhaps with a dollop of yogurt or ice cream.
Tip: You can use fresh apples instead of canned if you prefer. Cut up four large apples (baking apples such as Courtlands are good) and microwave on high for one minute, then add to recipe as directed above.
Recipe and photo courtesy of Mahatma Rice / Riviana Kitchens
Total Fat: 4.5 g
(Saturated Fat: 2 g)
Sodium: 25 mg
Carbohydrate: 73 g
Fiber: 4 g
Protein: 3 g