|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 tbsp||fresh lime juice|
|1 1/2 tbsp||olive oil|
|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.
Yield: 6 servings (serving size: 1 cup)
CALORIES 190 (21% from fat); FAT 4.4g (sat 0.6g,mono 2.5g,poly 0.5g); IRON 1.6mg; CHOLESTEROL 0.0mg; CALCIUM 27mg; CARBOHYDRATE 33g; SODIUM 309mg; PROTEIN 7.4g; FIBER 6.2g