-
1
1. Rinse the wheat berries and soak in 6 cups cold water for at least 4 hours, preferably overnight. Drain well.
-
2
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
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
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
5. Combine the wheat berries, corn, poblano chili, bell peppers, garlic, jalapenos (if using), cilantro, scallions,
