• 3 C. cooked brown rice
• 2 C. diced peeled pears
• 1 C. chopped cranberries (fresh or frozen)
• 1/2 C. brown sugar; firmly packed
• vegetable cooking spray
• 1/4 C. rolled oats
• 3 Tbs. butter or margarine
• 1/4 C. chopped pecans
• 1/4 C. flaked coconut

Combine rice, pears, cranberries, 1/3 C. sugar, and 2 Tbs. flour. Place rice mixture in 2-qt. 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 375F. for 25 minutes or until thoroughly heated. Serve warm. Microwave Oven Instructions: Prepare as directed using 2-qt. microwave-proof baking dish. Cook on HIGH 4 to 5 minutes, rotating dish once during cooking time. Let stand 5 minutes. Serve warm.