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Cranberry Rice Stuffing


Yield: 4 servings

1/4 c Brown rice; uncooked
1/4 c Onion; chopped
3/4 c Water
1 c Fresh or frozen cranberries
1 tablespoon Vegetable oil
1/4 teaspoon Dried thyme
1 1/2 c Mushrooms; (1 1/2 lb) sliced
1/4 teaspoon Dried basil

Cook the rice in the water until tender, about 1 hour. Sauté 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




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.