Southwestern Wheat Berry Pilaf

September 15, 2007

Southwestern Wheat Berry Pilaf

www.cookinglight.com

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)

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 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.

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.

Yield: 6 servings (serving size: 1 cup)

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