Pecan Rice Stuffing
	
	1 cup chopped onion
	1 cup sliced mushrooms
	1 cup brown rice, uncooked
	1 tsp vegetable oil
	2 cups chicken broth
	1 small tart red apple, cored & chopped
	3 Tbsp chopped pecans
	1 tsp poultry seasoning
	
	Preheat oven to 350 degrees. Meanwhile, heat a large Dutch oven or 
	ovenproof pan over medium high heat. Add the oil and saute the onions 
	and mushrooms until they are golden, about 3 minutes. Add the remainder 
	of the ingredients, bring to a boil, cover and bake in the oven until the 
	rice has absorbed the liquid, about 30 minutes. Remove from oven, allow to 
	stand for about 5 minutes and then fluff with a fork. Serve hot.
	
	Serves 6. Each 3/4 cup serving: 185 calories, 5 g fat, .5 g saturated fat, 
	8 mg cholesterol, 84 mg sodium, 31 g carbohydrate, 2 g fiber, 6 g protein.
	
	Diabetic exchange: 2 bread.
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