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Southwestern Wheat Berry Pilaf

Yield 6 servings (serving size: 1 cup)
To save time, you can soak the wheat berries the night before making the pilaf.


  • 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)

Nutrition Information

  • calories 190
  • caloriesfromfat 21 %
  • fat 4.4 g
  • satfat 0.6 g
  • monofat 2.5 g
  • polyfat 0.5 g
  • protein 7.4 g
  • carbohydrate 33 g
  • fiber 6.2 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 309 mg
  • calcium 27 mg

How to Make It

  1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.

  2. 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.

  3. 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.

  4. 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.