Recipe - Buglar Wheat With Raisins And Cinnamon

1 tablespoon Margarine;
One half cup Onion; chopped
One half cup Celery; chopped
1 cup Buglar wheat;
2 cup Chicken broth;
One half teaspoon Garlic; or to taste
One fourth teaspoon Grd white pepper;
One half cup Raisins;
One half teaspoon Grd cinnamon;
One half teaspoon Salt;

In a nonstick 2quart 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 1517 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

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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip