Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      ounce         corn oil margarine
   1 1/4  cups          corsely ground wheat -- (bulgar)
   1      tablespoon    fennel seeds
     1/4  cup           golden seedless raisins
   2 1/4  cups          nonfat milk
     1/4  cup           nonfat dry milk powder
     1/2  cup           sugar -- (reduce if
                        -- preferred)
   1      pinch         saffron
     1/4  teaspoon      yellow food coloring
     1/2  teaspoon      cardamoms -- crushed
     1/2  teaspoon      nutmeg -- grated
   2      tablespoons   almonds -- finely sliced

Preparation:

1. In a saucepan, heat margarine and saute wheat and fellen seeds, stirring frequently, until the wheat is light golden brown; about 10 to 15 minutes. Add raisins and cook until the raisins are swollen. Remove saucepan from heat. 2. Carefully add nonfat milk, nonfat milk powder, sugar, saffron, and yellow food color. Stir well, and bring to boil. 3. Reduce heat slightly, cover and cook until almost all the liquid has been absorbed. 4. Add cardamoms, nutmeg, and fold in. Cover and cook on a very low heat for 20 minutes or until the wheat is cooked but still moist. (Add a little water if too dry.) 5. Garnish with almonds and serve. (Can be used as a first course, as a cereal, or as dessert)