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
Recipes as a concept can be observed way back into ancient history, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. In practice though, sadly, these old cookbooks were just very simple hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe found, according to experts in ancient history are some ancient tablets in the Sumerian language 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 having made drinkers feel exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius compiled some scripts detailing recipes prepared by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius tells us how the ancient cooks were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens like bay, fennel and asafoetida. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including spices such as rosemary and coriander. The introduction of these new tastes prompted an eruption in manuscripts on cookery, many of which still exist in private collections. Over the following few centuries, the rich families of Europe competed to serve the most extravagent banquests, and as a result chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, testing, and recording recipes that were common in the better off homes of the day. When we get to the 1900s, recipe books were highly popular as a result of increased literacy, leisure time and a general increase in wealth. The arrival of TV brought us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Buglar Wheat With Raisins & Cinnamon recipe.
