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Title:Buglar Wheat with Raisins and Cinnamon
Yield:6 servings
Category:Diabetic, Nuts/grains, Side dishes, Fruits
Rating:
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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 O'Brion via her Meal-Master








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