| 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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