Southwestern wheat berry pilaf

6 servings

Ingredients

Quantity Ingredient
¾ cup Uncooked Wheat Berries
2 Anaheim Chili Pepper
1 cup Diced Red Bell Pepper
1 Cu Jicama; Peeled And Diced
¾ cup Minced Red Onion
⅓ cup Minced Fresh Cilantro
3 tablespoons Fresh Lime Juice
1½ tablespoon Olive Oil
½ teaspoon Salt
2 Garlic Clove; Minced
15 ounces Black Beans; Rinsed And Drained
Cilantro Sprigs; Optional

Directions

Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil; reduce heat, and cook uncovered, 1 hour or until tender. Drain and set aside. Cut chilies in half lengthwise; discard seeds and membranes.

Place chile halves, skin side up, on a foil lines baking sheet; flatten with hand. Broil chilies 8 minutes or until blackened. Place chilies in a heavy duty zip top plastic bag, and seal; let stand 10 minutes. Peel chilies and chop. Combine chilies, wheat berries, bell pepper, and next 8 ingredients (bell pepper through beans) in a large bowl; stir well. Serve chilled or at room temperature. Garnish with cilantro sprigs, if desired.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Jul 26, 1999, converted by MM_Buster v2.0l.

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