Buglar Wheat with Raisins and Cinnamon

1 tb Margarine;

1/2 c Onion; chopped

1/2 c Celery; chopped

1 c Buglar wheat;

2 c Chicken broth;

1/2 ts Garlic; or to taste

1/4 ts Grd white pepper;

1/2 c Raisins;

1/2 ts Grd cinnamon;

1/2 ts Salt;

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