Wheatberries with Pecans and Poblanos

Portions: 12 Portion size: 4 oz (125 g)

U.S. Metric Ingredients

Procedure l lb S oz

2 qt

750 g

Whole wheatberries, rinsed and soaked overnight in cold water (see note) Water, cold

Drain the soaking water from the wheatberries. Add the wheat-berries to the cold water in a pot. Bring to a boil. Reduce heat to a simmer, cover, and simmer until the wheatberries are tender but still slightly crunchy. This will take about 1 hour. Remove from heat and allow to stand, covered, for 10 minutes. Drain.

2 fl oz

S oz S oz to taste

60 mL 90 g 90 g to taste

Olive oil

Chopped pecans Roasted poblano pepper, diced Salt

Per serving:

Calories, 280; Protein, 8 g; Fat, 10 g (31% cal.); Cholesterol, 0 mg; Carbohydrates, 42 g; Fiber, 7 g; Sodium, 0 mg.

Note: This recipe was developed using soft wheatberries with the bran left on. Other types of wheatberries may be used, but the yields and cooking times will vary. For example, the white wheatberries shown in the illustration on page 619 cook in less than 30 minutes and yield 3 times their dry weight (about 4!2 lb/2.25 kg for this recipe). When using a new type of product, test cooking time and yield with a small quantity before adapting it to production.

2. Heat the olive oil in a sauté pan. Add the pecans and diced poblano peppers. Sauté about 1 minute.

3. Add the cooked wheatberries. Toss over heat until the mixture is hot. Season to taste.

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