Buglar wheat with raisins and cinnamon
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Margarine; |
| ½ | cup | Onion; chopped |
| ½ | cup | Celery; chopped |
| 1 | cup | Buglar wheat; |
| 2 | cups | Chicken broth; |
| ½ | teaspoon | Garlic; or to taste |
| ¼ | teaspoon | Grd white pepper; |
| ½ | cup | Raisins; |
| ½ | teaspoon | Grd cinnamon; |
| ½ | teaspoon | Salt; |
Directions
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