Buglar Wheat With Raisins & Cinnamondiabetic, fruits, nuts, side dish 1 tablespoon margarine 1/2 cup onion; chopped 1/2 cup celery; chopped 1 cup buglar wheat 2 cup chicken broth 1/2 teaspoon garlic; or to taste 1/4 teaspoon grd white pepper 1/2 cup raisins 1/2 teaspoon grd cinnamon 1/2 teaspoon 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 |
