Southwestern Wheat Berry Pilaf

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

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.