In a saucepan, bring the rice, water and salt to
a boil. Cover and simmer over medium low heat
for about 50 minutes or until the rice is tender
and split open. Drain and set aside.
In a large non-stick skillet over medium-high heat, brown the bread dices in 2 tbsp (30 ml) of the butter. Season with salt and pepper. Set aside
in a bowl.
In the same skillet, soften the onion and celeryover medium-low heat in the remaining butter (2 tbsp/30 ml) for about 10 minutes or until translucent. Add the apple and sausage. Brown over high heat, crumbling the sausage with a
wooden spoon. Stir in the rice, cranberries, parsley and bread. Adjust the seasoning.