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    Southwestern Wheat Berry Pilaf

    Recipe Introduction


    Source: Cooking Light-Complete Cookbook


    List of Ingredients


    • 3/4 cup uncooked wheat berries
    • 2 (6 inch) Anaheim chilies
    • 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 cloves garlic, minced
    • 1 (15 ounce) can black beans, rinsed and drained


    Instructions


    1. Place wheat berries in a 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 simmer, uncovered, 1 hour or until tender. Drain; set aside.

    2. Preheat broiler.

    3. Cut chilies in half lengthwise; discar seeds and membranes. Place chili halves, skin side up, on a foil lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag, and seal; let stand 10 minutes. Pleel chilies and dice.

    4. Combine chilies, wheat berries, bell pepper and remaining 8 ingredients in a large bowl. Serve chilled or at room temperature.

    5. Yield: 5 servings (serving size: 1 cup). 232 cal, 5.2g fat, 9.1g pro, 40.3g carb, .7g fiber, 0mg chol, 2.7mg iron, 375mg sod, 43mg cal.



    Final Comments


    Notes: You may substitute 1/4 cup diced canned green chilies for roasted Anaheims. I added a little more of the canned peppers.

 

 

 


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