Copyright: Bluebird Grain Farms
Serves: 4
INGREDIENTS
2 tablespoons avocado oil
1 large yellow or red onion, chopped
3-4 cloves garlic minced
2 teaspoons jalapeno pepper, minced
3 cups of fresh or frozen yellow corn
4 cups fresh tomatoes, roughly chopped
1 tablespoon ground cumin
2 teaspoons chili powder
1 ½ teaspoon coarse Kosher salt
½ teaspoon fresh ground black pepper
1 cup Hard Red Wheat berries (any Bluebird whole grain will do)
4 cups (32 ounces) vegetable broth
2 cans (15 ounces each) black beans, drained and rinsed
1 to 2 tablespoons lime juice, to taste
Fresh chopped cilantro for garnish
Thinly sliced radish for garnish
Diced avocado for garnish
Sour cream, for garnish
Method
Heat avocado oil in a large Dutch oven over medium-high heat. Place onion, garlic, and jalapeno pepper in the pot, and cook, stirring often, until the onions are translucent and tender, about 3-5 minutes. Stir in the corn, and cook for another 3-5 minutes, stirring often. Add the tomatoes, cumin, chili powder, salt, and pepper. Add the wheat berries and vegetable broth. Reduce the heat to low, and let simmer for 40-50 minutes, or until the wheat berries are tender. Stir in the black beans and lime juice. Divide evenly into bowls and top with desired garnish.