1 tbsp margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1 cup buglar wheat
2 cup chicken broth
1/2 tsp garlic, or to taste
1/4 tsp grd white pepper
1/2 cup raisins
1/2 tsp grd cinnamon
1/2 tsp salt
Directions
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
Servings: 6 servings
Buglar Wheat With Raisins & Cinnamon Recipe brought to you by Recipe Ideas
Categories: Diabetic; Fruit
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions back into ancient history, at least as far into history as the ancient Egyptians, and maybe further still. In practice though, mostly, these ancient records were just primitive hieroglyphic recipes for food preparation.
In fact, the oldest recipe in existence, according to experts is a series of ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Progressing into Roman times around 25BC a man called Apicius created some documents detailing recipes cooked by wealthy roman citizens. He describes how the meals were divided into hors d`oeuvre, main meal and afters, something we still use today. He also describes how the early Romans used many different herbs and spices, including many that are still in use today like thyme, mint and parsley. Later on, we have two recipe books which date from the 14th Century : a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that is familiar to us all today, but instead recipes for the types of food on the menues of the upper classes of that period. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from Arab cooking, including parsley, basil and rosemary. The introduction of these new tastes prompted an eruption in manuscripts on food, many of which are now in private libraries. By the time we get to the 20th century, cooking publications were in great demand, mostly due to more people being able to read, people having more spare time and disposable income. |
We hope you enjoy this Buglar Wheat With Raisins & Cinnamon recipe.
