| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Digest, Jan., Fatfree |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Uncooked hard wheat berries |
| 2 |
|
Onions chopped |
| 2 |
c |
Cooked pinto beans |
| 3 |
tb |
(approx) cinnamon |
| 1/4 |
c |
(approx) chili powder |
| 1 |
|
16 oz. jar picante sauce |
| 2 |
|
14 5 oz. cans chili |
|
|
Tomatoes |
| 1 |
|
4 5 oz. can green chilis |
| 1 |
|
7 oz. can jalapeno relish |
INSTRUCTIONS
Cook the wheat berries in 2.5 cups of water (it will take about an hour).
Combine the remaining ingredients and simmer while the wheat berries are
cooking. Add the wheat berries when they are done and enjoy!
If the wheat berries do not absorb all the water, drain them before adding
to the chili. They should be a little chewy. I didn't measure the
cinnamon or chili powder; the measurements should be close though. The
pinto beans were fresh.
Posted by sysbill@tenforward.cc.uky.edu to the Fatfree Digest [Volume 14
Issue 20]
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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