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Southwestern Wheat Berry Pilaf

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.