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CATEGORY CUISINE TAG YIELD
Fruits, Grains, Meats Diabetic, Fruits, Nuts/grains, Side dishes 6 Servings

INGREDIENTS

1 T Margarine
1/2 c Onion, chopped
1/2 c Celery, chopped
1 c Buglar wheat
2 c Chicken broth
1/2 t Garlic, or to taste
1/4 t Grd white pepper
1/2 c Raisins
1/2 t Grd cinnamon
1/2 t 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

A Message from our Provider:

“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 78
Calories From Fat: 22
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 470.8mg
Potassium: 219.2mg
Carbohydrates: 12.8g
Fiber: <1g
Sugar: 9.1g
Protein: 2.3g


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