Saturday, August 23, 2008

Brown rice peach crisp

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


• 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

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



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.)