| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian | 6 | servings |
INGREDIENTS
| 3/4 | c | Uncooked Wheat Berries |
| 2 | Anaheim Chili Pepper | |
| 1 | c | Diced Red Bell Pepper |
| 1 | Cu Jicama; Peeled And Diced | |
| 3/4 | c | Minced Red Onion |
| 1/3 | c | Minced Fresh Cilantro |
| 3 | tb | Fresh Lime Juice |
| 1 1/2 | tb | Olive Oil |
| 1/2 | ts | Salt |
| 2 | Garlic Clove; Minced | |
| 15 | oz | Black Beans; Rinsed And Drained |
| Cilantro Sprigs; Optional |
INSTRUCTIONS
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 chilies in half lengthwise; discard seeds and membranes. Place chile halves, skin side up, on a foil lines baking sheet; flatten with hand. Broil chilies 8 minutes or until blackened. Place chilies in a heavy duty zip top plastic bag, and seal; let stand 10 minutes. Peel chilies and chop. Combine chilies, 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. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jul 26, 1999, converted by MM_Buster v2.0l.
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