CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Fruits, Meats |
|
Diabetic, Nuts/grains, Side dishes, Fruits |
6 |
Servings |
INGREDIENTS
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; |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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