Cranberry Rice Stuffing

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.

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