An antioxidant-rich dessert overflowing with an abundance of blueberries and whole grain brown rice. As delish as it is healthy... hooray!
In a medium mixing bowl combine cooked organic brown rice, fresh blueberries and 3 tablespoons sugar. Preheat oven to 375F degrees.
Schmear 8 glass custard cups with Organic Valley European-style Cultured Butter (or you may substitute an 8" square baking dish). Place rice mixture in cups or baking dish; set aside.
Combine whole wheat flour (can be replaced with spelt flour if desired), remaining 1/4 cup sugar, chopped pecans and cinnamon in bowl. Cut in Organic Valley European-style Cultured Butter with pastry blender until mixture resembles coarse meal. Sprinkle over rice mixture. Bake at 375 degrees 15 to 20 minutes or until thoroughly heated. Serve warm. Enjoy!
*Substitute frozen unsweetened blueberries for the fresh blueberries, if desired. Thaw and drain before using.
Variations: Use your choice of fresh fruit or combinations of fruit instead of blueberries, if desired.
Microwave Oven Instructions:
Prepare as directed using 2-quart microproof baking dish. Cook, uncovered, on HIGH 4 to 5 minutes, rotating dish once during cooking time. Let stand 5 minutes. Serve warm.