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Title: Buglar Wheat with Raisins and Cinnamon
Categories: Diabetic Nut Side Fruit
Yield: 6 Servings
| 1 | tb | Margarine; |
| 1/2 | c | Onion; chopped |
| 1/2 | c | Celery; chopped |
| 1 | c | Buglar wheat; |
| 2 | c | Chicken broth; |
| 1/2 | ts | Garlic; or to taste |
| 1/4 | ts | Grd white pepper; |
| 1/2 | c | Raisins; |
| 1/2 | ts | Grd cinnamon; |
| 1/2 | ts | Salt; |
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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