Ingredients
| Quantity | 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 tbsp | fresh lime juice |
| 1 1/2 tbsp | olive oil |
| 1/2 tsp | salt |
| 2 | garlic cloves, minced |
| 1 | (15-ounce) can black beans, rinsed and drained |
| Cilantro sprigs (optional) |
Directions
- 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
Source: find.myrecipes.com