1. Cook rice according to package directions, adding bouillon cube and omitting the salt and the butter called for in package directions.
2. While rice is cooking, melt margarine in large fry pan. Stir in onion, celery, mushrooms and water chestnuts. Cook over medium heat, stirring occasionally until celery is almost tender.
3. Gently stir in cooked rice, KELLOGG'S ALL-BRAN cereal, sage, basil, pepper and water. Cover and cook over very low heat about 15 minutes. Serve immediately.