3 cups water1 cup wheat berries, uncooked1 tbsp. plus 1 tsp. canola or sunflower oil1 medium white onion, diced into 1/2-inch pieces1 clove garlic, chopped2 carrots, diced into 1/2-inch pieceschili powder and salt to taste1 bunch of chard, stems and ribs removed2 tbsp. paprika1 cup pinto beans, cooked
salt and pepper to taste
1. Bring water to a boil. Add the wheat berries, reduce heat to a simmer and cook for 45 minutes or until the grain is just soft. Drain and transfer to a large mixing bow.
2. Heat 1 tbsp. of oil in a large skillet. Add the onion and cook over medium heat for 5 minutes until soft and translucent. Add the garlic and cook until soft. Increase the heat to medium-high, add the carrots, and cook, stirring constantly, for about 10 minutes until the pieces are browneed and soft to the bite. Season in the pan with chili powder and salt. Tip the contents of the skillet into the mixing bowl with the wheat berries and wipe the skillet clean.
3. Heat the remaining oil in the skillet over medium heat. Add the chard and cook until wilted and reduced to less than half its original volume. Season with salt and add to mixing bow. Add the beans to the bowl. Gently mix the contents of the bowl together, adjust the seasoing to taste, and serve. Can be served warm, cold, or at room temperature.
Recipe adapted from Chef JJ Gonson, Cuisine en Locale
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This recipe was most recently featured in
Boston Organics Newsletter No. 33 of 2012.