| 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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