Wayne Gisslen

Wheatberries with Pecans and Poblanos

banner
Preparation info
  • Portions:

    12

    , Portion Size: 4 oz 120 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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 poblan

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