Preparation:
In a nonstick 2-quart pot melt margarine; saute onion and celery until tender, stirring often. Stir in bulgur wheat and continue cooking until bulgar 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. |
