Cranberry Pear Crisp

3 c Cooked brown rice

2 c Diced peeled pears

1 c Chopped cranberries

--(fresh or frozen) 1/2 c Brown sugar, firmly packed

-- divided Vegetable cooking spray 1/4 c Rolled oats

3 tb Butter or margarine

1/4 c Chopped pecans

1/4 c Flaked coconut

Combine rice, pears, cranberries, 1/3 cup sugar, and 2 tablespoons flour. Place rice mixture in 2-quart baking dish coated with cooking spray; set aside. Combine remaining flour, remaining sugar, and oats in bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Add pecans and coconut; blend well. Sprinkle over rice mixture. Bake at 375 degrees F. for 25 minutes or until thoroughly heated. Serve warm. Microwave Oven Instructions: Prepare as directed using 2-quart microproof baking dish. Cook on HIGH 4 to 5 minutes, rotating dish once during cooking time. Let stand 5 minutes. Serve warm. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias