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Southwestern Wheat Berry Pilaf

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  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
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1028 Calories from Fat 216

% Daily Value*

Total Fat 24 g37.5%

Saturated Fat 3.2 g15.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2479 mg103.3%

Total Carbohydrates 168 g56%

Dietary Fiber 43.4 g173.6%

Sugars 20.3 g

Protein 40 g79.7%

Vitamin A 119% Vitamin C 493.3%

Calcium 60.9% Iron 31.8%

*Based on a 2000 Calorie diet

Southwestern Wheat Berry Pilaf Recipe