Red Bean and Green Grain Taco Bowl
Wheat berries are chewy and a favorite grain. Since going gluten-free, brown rice is a great substitute.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| GRAINS: | |
| 2 | fresh poblano chile peppers , seeded and roughly chopped |
| 1 cup | cilantro leaves (picked from 1 bunch) |
| 3/4 | medium white onion, roughly chopped (i save the last 1/4 to finely mince as a topping) |
| 2 cloves | garlic, chopped |
| 3 cups | water or broth (amount needed for wheat berries, adjust if needed) |
| 1 cup | uncooked wheat berry |
| salt, to taste | |
| BEANS: | |
| 1 tablespoon | olive oil |
| 1 clove | garlic, minced |
| 1/2 to 1 | finely chopped chipotle from a can , or to taste |
| 1 teaspoon | ground cumin |
| 1/2 teaspoon | dried oregano |
| 1 1/2 tablespoons | tomato paste |
| 1/2 cup | water or broth |
| 1 3/4 cups | cooked small red beans (from a 15-ounce can, or cooked from about 1/4 pound dried) |
| kosher or coarse salt, to taste | |
| FIXINGS: | |
| minced white onion or picked red onions, lime wedges, hot sauce, chopped jalapenos, sour cream or mexican crema, sliced avocado, pico de galo, crumbled or shredded cheese or some crumbled tortilla chips if you’re having trouble convincing your child to try it | |
Directions:
Make green grains: In a blender or food processor, combine poblanos, cilantro, onion and garlic with a splash of cooking broth or water and puree until smooth. In a medium saucepan, combine wheat berries, remaining cooking water or broth, 3/4 of green puree and salt to taste over high heat and bring to a boil. Reduce to a very low simmer and cover, cooking for 1 hour, or until grains are chewy-tender. Add remaining green puree and cook for 5 minutes more.
Meanwhile, make red beans: In a smaller saucepan, heat olive oil over medium. Add garlic and cook for 30 seconds, just until sizzling. Add chipotle, cumin, oregano and tomato paste and cook together for 1 minute. Add water or broth, beans and salt to taste and bring to a gentle simmer. Cook for 10 minutes on low.
Assemble and eat: For each bowl, I like about 2/3 grains and 1/3 beans, but you can go half-half as well. Top with desired fixings, don’t hold back. (The sour cream was particularly awesome here.) Repeat as needed.
Source: https://smittenkitchen.com/blog/2015/03/red-bean-and-green-grain-taco-bowl/
