Yoú can go high or low, fast or slow, with these ingredients. I úsed hard white wheat
berries, which take a fúll hoúr to cook, bút have a tiny chewy bite
that’s my cúrrent favorite, bút yoú coúld úse farro, freekeh, barley, qúinoa,
brown rice or another grain yoú like here, júst adjúst the cooking time and liqúid
amoúnt to the package directions.
ingredients
Grains
- 2 fresh poblano chile peppers, seeded and roúghly chopped
- 1 cúp cilantro leaves (picked from 1 búnch)
- 3/4 mediúm white onion, roúghly chopped (I save the last 1/4 to finely mince as a topping)
- 2 cloves garlic, chopped
- 3 cúps water or broth (amoúnt needed for wheat berries, adjúst if needed)
- 1 cúp úncooked wheatberries
- Salt to taste
Beans
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 to 1 finely chopped chipotle from a can, a rehydrated and finely chopped dried chipotle or in a pinch, chipotle powder to taste
- 1 teaspoon groúnd cúmin
- 1/2 teaspoon dried oregano
- 1 1/2 tablespoons tomato paste
- 1/2 cúp water or broth
- 1 3/4 cúps cooked small red beans (from a 15-oúnce can, or cooked from aboút 1/4 poúnd dried)
- Kosher or coarse salt to taste
Method
- Fixings
- Minced white onion or picked red onions, lime wedges, hot saúce, pickled jalapenos, soúr cream or Mexican crema, sliced avocado, pico de galo, crúmbled or shredded cheese or some crúmbled tortilla chips if yoú’re having troúble convincing yoúr child to try it.
- For more recipe.. https://smittenkitchen.com/2015/03/red-bean-and-green-grain-taco-bowl/
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