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Title: Buglar Wheat with Raisins and Cinnamon
Categories: Diabetic Nut Side Fruit
Yield: 6 Servings

1tbMargarine;
1/2cOnion; chopped
1/2cCelery; chopped
1cBuglar wheat;
2cChicken broth;
1/2tsGarlic; or to taste
1/4tsGrd white pepper;
1/2cRaisins;
1/2tsGrd cinnamon;
1/2tsSalt;

In a nonstick 2-quart pot melt margarine; saute onion and celery until tender, stirring often. Stir in buglur wheat and contine cooking until buglar wheat is coated and turns a golden brown. Blend in broth, garlic, pepper, and tarragon. Add raisins, cinnamon, and salt, and mix well. Cover and continue cooking 15-17 minutes or until all liquid has been absorbed. Serve hot as cereal or as a grain side dish.

Food Exchange per servings: 2 STRARCH EXCHANGES CHO: 35g; PRO: 5g, FAT: 3g; CAL: 179

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton

Brought to you and yours by Nancy O'Brion via her Meal-Master

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