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Wheat Berry Pilaf


  • 3 cups water
  • 1 cup wheat berries, uncooked
  • 1 tbsp. plus 1 tsp. canola or sunflower oil
  • 1 medium white onion, diced into 1/2-inch pieces
  • 1 clove garlic, chopped
  • 2 carrots, diced into 1/2-inch pieces
  • chili powder and salt to taste
  • 1 bunch of chard, stems and ribs removed
  • 2 tbsp. paprika
  • 1 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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