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 And Cinnamon Recipe brought to you by Recipe Ideas
Categories: Diabetic; Nuts/Grains; Side Dishes; Fruits
The History of Recipes
It is quite possible to track the history of recipes way back into distant history, in truth as far back into recorded history as early Egypt, and maybe even further. Interesting though that is, sadly, these early cookbooks were just simple pictorial recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to food historians is a collection of stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Closer to modern times, there were two interesting cookery books which appeared in the 1300s ; a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they are unconnected to the indian food that is familiar to us all today, but instead recipes for the types of meals eaten by the rich and powerful. During the succeeding few centuries, the upper-class families of the West tried to serve the most exotic meals, and because of this chefs and their recipe collections could command a high salary. However, it was during the 19th century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookery publications were increasing in popularity mostly as a result of higher levels of literacy, leisure time and having more money to spend. Like it or not, the introduction of TV brings us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Buglar Wheat With Raisins And Cinnamon recipe.
