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Bulgur Wheat with Raisins and Cinnamon

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In a nonstick 2-quart pot melt margarine; saute Onion and celery until tender, stirring often. Stir in buglur Wheat and continue 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; calories: 179

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In a nonstick 2-quart pot melt margarine; saute Onion and celery until tender, stirring often. Stir in buglur Wheat and continue 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; calories: 179