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.
Exchanges: 1/2 Bread, 1/2 Fruit, 1 Fat
Per serving: 88 cal, 11 g carbs, 2 g protein, 4 g fat,
82 mg sodium, 172 mg potassium, 0 cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
