Ingredients

1 cup of Wheat berries

Salt

2 cups of Ears corn (enough to make 1 kernels)

4 teaspoons of To 5 extra-virgin olive oil

Freshly ground black pepper

1 Poblano chili or /2 green bell pepper

1/2 Red bell pepper

1/2 Yellow bell pepper

1 Clove garlic, minced

1 To 2 jalapeño chilies, cored, seeded, and minced (optional)

1/2 cup of Finely chopped fresh cilantro, mint, or flat-leaf parsley

4 Scallions, very finely chopped

4 tablespoons of To 5 fresh lime juice

1/2 teaspoon of Of your favorite hot sauce, or to taste (optional)

Preparation

  1. Rinse the wheat berries and soak in 6 cups cold water for at least 4 hours, preferably overnight. Drain well.

  2. Briskly simmer the wheat berries in 1 quart lightly salted water for 1-1/2 hours, or until tender but not soft. Drain the wheat berries in a colander, rinse with cold water, and drain again. Note: You can omit the soaking, but increase the cooking time to 2-1/2 hours. The wheat berries can also be cooked in a pressure cooker, following the manufacturer’s instructions. This will take about 30 minutes.

  3. Meanwhile, brush the corn with 1 teaspoon olive oil and sprinkle with salt and pepper. Grill the ears over a medium flame on a barbecue (or under the broiler) until nicely browned, 2 to 3 minutes per side. Let the corn cool and cut the kernels off the cob.

  4. Core and seed the poblano chili and red and yellow bell peppers. Cut each into strips 1 inch long and 1/4 inch wide.

  5. Combine the wheat berries, corn, poblano chili, bell peppers, garlic, jalapeños (if using), cilantro, scallions,