Southwestern Wheat Berry Pilaf

• 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 tablespoons fresh lime juice
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 1 (15-ounce) can black beans, rinsed and drained
• Cilantro sprigs (optional)

1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
2. 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.
3. 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.
4. 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.

uncooked wheat berries, chiles, red bell pepper, jicama, red onion, fresh cilantro, lime juice, olive oil, salt, garlic, black beans, cilantro

Taken from www.myrecipes.com/recipe/southwestern-wheat-berry-pilaf (may not work)