Saute onion in margarine until soft. Stir in wheat to coat with margarine. Add low fat chicken bouillon cubes and water. Measure orange juice and add enough sherry to make 1/2 cup. Add to pilaf. Cover and simmer over low heat for 35 minutes. Five minutes before serving, stir in figs, sesame seeds or pine nuts and orange peel. Cover to complete cooking.

Each serving contains about: Calories 248, Fat 6.97G, Sodium 378MG, Cholesterol 0.400MG, Protein 6.06G, Carbohydrates 40.1G, Fiber 9.43G

Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias