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
Food historians have found proof that recipes existed far back into ancient history, certainly as far into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, mostly, these ancient cookbooks were just very simple pictorial instructions for food preparation.
Interestingly, the oldest recipe in existence, according to historians are a few clay tablets in the Sumerian language describing the making 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`. Later on, in Roman times 25BC a roman called Apicius compiled some scripts describing recipes cooked by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main course and dessert, something we still use today. Aspicius also describes how the ancient Romans used a wide range of spices, including a few you will know such as thyme, fennel and dill. As our culinary historical trip moves on a few more years there were a couple of interesting recipe books published in the 14th Century - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian food that is familiar to us all today, but instead accounts of the types of food on the menues of the rich and wealthy people of the time. In the fifteenth century, people returning from the crusades brought us many foods and spices from Arab cooking, such as coriander, basil and rosemary. The introduction of these new foods and spices led to a torrent in recipe publications, many of which are kept safe in private libraries. By the arrival of the 1900s, cookery books were in high demand, as a result of more people being able to read, people having more spare time and having more money. Like it or not, the introduction of television gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Buglar Wheat With Raisins And Cinnamon recipe.
