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Cranberry Rice Stuffing


1/4 cup brown rice, uncooked
3/4 cup water
1 tbsp 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 tsp dried thyme
1/4 tsp 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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