Southwestern Wheat Berry Pilaf

Ingredients

• 12 inch anaheim chiles 
• 15 ounce black beans rinsed drained canned
• 0.3 cup cilantro leaves fresh minced
• 2  garlic cloves minced
• 1 cup jicama diced peeled
• 3 tablespoons juice of lime fresh
• 1.5 tablespoons olive oil 
• 1 cup bell pepper diced red
• 0.8 cup onion red minced
• 0.5 teaspoon salt 
• 0.8 cup wheat berries uncooked

Equipment

• bowl
• baking sheet
• sauce pan
• aluminum foil
• ziploc bags

Directions

1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours.
2. Drain.
3. 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.
4. Drain and set aside.
5. Cut chiles in half lengthwise; discard seeds and membranes.
6. Place chile halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil chiles 8 minutes or until blackened.
7. Place chiles in a heavy-duty zip-top plastic bag, and seal; let stand 10 minutes. Peel chiles, and chop.
8. Combine chiles, wheat berries, bell pepper, and next 8 ingredients (bell pepper through beans) in a large bowl; stir well.
9. Serve chilled or at room temperature.
10. Garnish with cilantro sprigs, if desired.