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.