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)
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Amount per serving
- Calories: 190
- Calories from fat: 21%
- Fat: 4.4g
- Saturated fat: 0.6g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.5g
- Protein: 7.4g
- Carbohydrate: 33g
- Fiber: 6.2g
- Cholesterol: 0.0mg
- Iron: 1.6mg
- Sodium: 309mg
- Calcium: 27mg
- 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)
- 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.
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