Southwestern Wheat Berry Pilaf
|Uncooked wheat berries||3⁄4 Cup (12 tbs)|
|Anaheim chili||2 (6 Inch Size)|
|Diced red bell pepper||1 Cup (16 tbs)|
|Peeled chopped jicama||1 Cup (16 tbs)|
|Minced red onion||3⁄4 Cup (12 tbs)|
|Minced fresh cilantro||1⁄3 Cup (5.33 tbs)|
|Fresh lime juice||3 Tablespoon|
|Olive oil||1 1⁄2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Canned black beans||15 Ounce, drained, rinsed (1 Can)|
Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries.
Cover and let stand 8 hours.
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 sides up, on a foil-lined baking sheet; flatten with palm of 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 and discard skins; chop chiles.
Combine chiles, wheat berries, bell pepper, and next 8 ingredients in a large bowl; stir well.