Cranberry-rice Stuffing



	Cranberry-rice Stuffing fruits, diabetic, rice 1/4 cup brown rice; uncooked 3/4 cup water 1 tablespoon vegetable oil 1 1/2 cup mushrooms; (1 1/2 lb) sliced 1/4 cup onion; chopped 1 cup fresh or frozen cranberries 1/4 teaspoon dried thyme 1/4 teaspoon 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