Southwestern Wheat Berry Pilaf

To save time, you can soak the wheat berries the night before making the pilaf.

Yield: 6 servings (serving size: 1 cup)

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)

Preparation

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.

Nutritional Information

Calories:

190 (21% from fat)

Fat:

4.4g (sat 0.6g,mono 2.5g,poly 0.5g)

Protein:

7.4g

Carbohydrate:

33g

Fiber:

6.2g

Cholesterol:

0.0mg

Iron:

1.6mg

Sodium:

309mg

Calcium:

27mg