Wheatberries with Pecans and Poblanos



U.S. Metric Ingredients
1 lb 8 oz 750 g Whole wheatberries, rinsed and soaked overnight in cold water (see Note)
2 qt 2 L Water, cold
2 fl oz 60 mL Olive oil
3 oz 90 g Chopped pecans
3 oz 90 g Roasted poblano chile, diced
to taste to taste Salt



  1. Drain the soaking water from the wheatberries. Add the wheatberries 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, about 1 hour. Remove from heat and allow to stand, covered, 10 minutes. Drain.
  2. Heat the olive oil in a sauté pan. Add the pecans and diced poblanos. Sauté about 1 minute.
  3. Add the cooked wheatberries. Toss over heat until the mixture is hot. Season to taste.

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


Substitute any green chile or any sweet bell pepper for the poblanos.

Brown Rice, Barley, Farro, or Cracked Wheat with Pecans and Poblanos

Substitute cooked brown rice, cooked barley, cooked farro, or cracked wheat pilaf for the cooked wheatberries.