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