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Cranberry-Rice Stuffing

1/4 c Brown rice; uncooked
3/4 c Water;
1 tb Vegetable oil;
1 1/2 c Mushrooms;(1 1/2 lb) sliced
1/4 c Onion; chopped
1 c Fresh or frozen cranberries;
1/4 ts Dried thyme;
1/4 ts Dried basil;
Cook the rice in the water until tender, about 1 hour. Saute the remaining ingredients in a skillet until the celery and onion are tender. Add the rice and stir to blend. Use as a stuffing in one small chicken. 1/4 recipe - 88 calories, 1/2 bread, 1/2 fruit, 1 fat exchange 11
grams carbohydrate, 2 grams protein, 4 grams fat 82 mg sodium, 172 mg potassium, 0 cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

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<h1>Cranberry-Rice Stuffing</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />1/4 c Brown rice; uncooked <br />3/4 c Water; <br />1 tb Vegetable oil; <br />1 1/2 c Mushrooms;(1 1/2 lb) sliced <br />1/4 c Onion; chopped <br />1 c Fresh or frozen cranberries; <br />1/4 ts Dried thyme; <br />1/4 ts Dried basil; <br />Cook the rice in the water until tender, about 1 hour. Saute the remaining ingredients in a skillet until the celery and onion are tender. Add the rice and stir to blend. Use as a stuffing in one small chicken. 1/4 recipe - 88 calories, 1/2 bread, 1/2 fruit, 1 fat exchange 11 <br />grams carbohydrate, 2 grams protein, 4 grams fat 82 mg sodium, 172 mg potassium, 0 cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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