Southwestern Wheat Berry Pilaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To save time, you can soak the wheat berries the night before making the pilaf. Ingredients:
3/4 cup uncooked wheat berries |
2 (6-inch) anaheim chiles |
1 cup diced red bell pepper |
1 cup diced peeled jicama |
3/4 cup minced red onion |
1/3 cup minced fresh cilantro |
3 tablespoons fresh lime juice |
1 1/2 tablespoons olive oil |
1/2 teaspoon salt |
2 garlic cloves, minced |
1 (15-ounce) can black beans, rinsed and drained |
cilantro sprigs (optional) |
Directions:
1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
2. 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.
3. Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil chiles 8 minutes or until blackened. Place chiles in a heavy-duty zip-top plastic bag, and seal; let stand 10 minutes. Peel chiles, and chop.
4. Combine chiles, 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.
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