Saturday, August 23, 2008

Brown rice peach crisp

Today's sample dish at the Chico Farmers Market was a big hit!

ROOTS CATERING BROWN RICE PEACH CRISP

Ingredients:
• 2 Cups cooked Massa Organics Brown Rice
• 2 Cups fresh peach (sliced)
• ½ Cup brown sugar (divided)
• 1 tsp. fresh ginger (grated)
• ½ c. whole wheat or regular flour
• ½ tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/8 tsp. cloves
• 3 tbsp. unsalted butter
• 1/3 cup toasted slivered almonds

Directions:
1. Combine rice, peaches and ¼ c. brown sugar and ginger.
2. Pour into a 9x9 buttered pan
3. Combine flour, remaining ¼ c. brown sugar, cinnamon, nutmeg and cloves.
4. Cut in butter.
5. Sprinkle mixture over rice
6. Sprinkle nuts on top
7. Bake at 350 degrees for 20 minutes

2 comments:

CHEESESLAVE said...

This looks fabulous. Very exciting since my husband can't do gluten -- and I have some fresh local peaches just waiting to be eaten.

I am going to try it with your brown rice -- which I am trying tonight for the first time. Thanks to Chris Kerston of Chaffin Family Orchards for bringing it to me.

Ann Marie

rb said...

Hello, I picked up a page of recipes, which included this one, at the Temescal farmer's market when I bought two bags of your rice.

All of the recipes have been great, but this one is amazing.

It makes the best breakfast ever, cold from the fridge.

I also love the jambalaya recipe published in Edible East Bay and hope you'll publish that to your website soon. (I omit the potato in that one.)