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Buglar Wheat with Raisins and Cinnamon

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Yield: 6 servings

1 tb Margarine; 1/2 ts Garlic; or to taste
1/2 c Onion; chopped 1/4 ts Grd white pepper;
1/2 c Celery; chopped 1/2 c Raisins;
1 c Buglar wheat; 1/2 ts Grd cinnamon;
2 c Chicken broth; 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 OBrion via her Meal-Master

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Comments

Buglar Wheat with Raisins and Cinnamon<br /> Yield: 6 servings<br /> <br /> 1 tb Margarine; 1/2 ts Garlic; or to taste<br /> 1/2 c Onion; chopped 1/4 ts Grd white pepper;<br /> 1/2 c Celery; chopped 1/2 c Raisins;<br /> 1 c Buglar wheat; 1/2 ts Grd cinnamon;<br /> 2 c Chicken broth; 1/2 ts Salt;<br /> <br /> In a nonstick 2-quart pot melt margarine; saute onion and celery until<br /> tender, stirring often. Stir in buglur wheat and contine cooking<br /> until buglar wheat is coated and turns a golden brown. Blend in<br /> broth, garlic, pepper, and tarragon. Add raisins, cinnamon, and<br /> salt, and mix well. Cover and continue cooking 15-17 minutes or until<br /> all liquid has been absorbed. Serve hot as cereal or as a grain side<br /> dish.<br /> <br /> Food Exchange per servings: 2 STRARCH EXCHANGES<br /> CHO: 35g; PRO: 5g, FAT: 3g; CAL: 179<br /> <br /> Source: The Art of Cooking for the Diabetic by Mary Abbott<br /> Hess,R.D.,M.S. and Katharine Middleton<br /> <br /> Brought to you and yours by Nancy OBrion via her Meal-Master<br /> <br />
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